Saturday, December 4, 2010

Cranberry Relish


If you're looking for a cranberry sauce with zing, you've found it. Lively citrus and fresh ginger give the sweet-tart berries extra dimension.
  • 1 navel orange
  • 1 tablespoon freshly squeezed lemon juice
  • 1 (12 ounce) bags fresh or frozen cranberries
  • 1/4 cup dried cranberries
  • 1/3 cup sugar
  • 2 scallion greens, sliced (1/2 cup)
  • 1/2 tablespoon grated fresh peeled ginger root
  • 1/2 teaspoon ground cinnamon

1. Finely grate 1 teaspoon of zest from the orange. Cut away and discard peel and pith from oranges, then cut sections free from membranes. Transfer sections to a food processor fitted with a blade, squeezing any remaining juice from membranes into bowl of processor.

2. Add remaining ingredients and pulse until finely chopped.

3. Chill, covered, at least 2 hours to allow flavors to develop.

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