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Tales from the Experimental Kitchen: Fresh Cranberry Relish
3 c. cranberries
The juice and zest of one orange
A second orange, peeled, de-pithed, seeded, sectioned
3 pieces of true-cinnamon bark, macerated in a burr grinder
~1/2 cup of fig preserves
~1 Tbsp of sugar
Throw it all into the food processor and pulse it unto a uniform consistency. [N.B.: The actual process was more hesitant, as I added stuff, tasted it, and said "It needs more X"; but the result is the same.] [A splash of Cointreau or Grand Marnier might not go amiss, either.]
It was, in my opinion, a good representative of its kind; I just personally prefer a cooked cranberry sauce.![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
nedlnthred was greatly pleased by it, however, and claimed the leftovers with glee, which she intends to put over yogurt. I think it would go well as a relish for cold meats, too.
The juice and zest of one orange
A second orange, peeled, de-pithed, seeded, sectioned
3 pieces of true-cinnamon bark, macerated in a burr grinder
~1/2 cup of fig preserves
~1 Tbsp of sugar
Throw it all into the food processor and pulse it unto a uniform consistency. [N.B.: The actual process was more hesitant, as I added stuff, tasted it, and said "It needs more X"; but the result is the same.] [A splash of Cointreau or Grand Marnier might not go amiss, either.]
It was, in my opinion, a good representative of its kind; I just personally prefer a cooked cranberry sauce.
nedlnthred was greatly pleased by it, however, and claimed the leftovers with glee, which she intends to put over yogurt. I think it would go well as a relish for cold meats, too.