Tuesday, December 11, 2012

Cran-Apple-Orange Relish

This bright little dish is from our Thanksgiving table but would make a great carry-over to Christmas as well. It gives a wonderful aroma as it simmers and has that little acidic punch to break up the richness of all the other dishes.  It also freezes or cans well so it would be great for a food gift as well.

Start with one bag of cranberries, 2 cups of water and 1 cup of sugar.
While you heat this to boiling, chop 2 apples (any kind) and the slices of 2 oranges and add them to your pot.  Add a little cinnamon, nutmeg and clove.  Cover and simmer about an hour until everything is pretty well broken down and jellied.  Give it a taste.  If its too sour, add more sugar about 1/4 cup at a time until it reaches the desired sweetness.  Add about 2 tablespoons of pectin (the kind for making jams) or gelatin and stir well until dissolved.  Let simmer about 10 minutes until the relish starts to become more jellied.  Remove from heat, add 1/2 cup chopped walnuts, and let cool about 15 minutes.  Refrigerate about 2 hours until set.
This keeps about 2 weeks refrigerated or you can freeze as well.

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