Wednesday, November 11, 2009

Cranberry Sauce, part 2: Cranberry-Orange Relish

Mmm... zingier than the regular sauce-- tart and tangy.  I haven't yet decided which is better on turkey sandwiches, despite extensive lunchtime field research.  They're both really good, so I've been combining them. 

It's also very easy to assemble, and can be done ahead of time, but a food processor is a must.

Adapted from How to Cook Everything.

1 large orange
1 12 oz. bag of cranberries (roughly 3 cups)
1/4 c. sugar (or more to taste)
1 t minced or grated fresh ginger root (about a 1 in. piece, peeled)
1/2 c. chopped walnuts or pecans

1.  Rinse and pick over cranberries.

2.  Grate orange zest into a medium-sized mixing bowl; I always love an excuse to bust out my Microplane.   Peel orange and section; discard pith (the white part).  Remove seeds.

2.  In food processor, process cranberries and orange flesh until chunky.  Doing this in batches is fine if you have a little bitty food processor like mine.

3.  Combine everything in the orange zest bowl; stir in minced ginger and nuts.  Stir in sugar to taste.

4.  Let sit at least a half hour, refrigerated.  This keeps well for several days and is simply amazing on leftover turkey sandwiches with a little mayo.

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