Spicy Cranberry – Orange Relish
So many of the foods that we gather to enjoy together, on Thanksgiving, must be prepared either the day of our dinner or the night before, to be at their optimal; however, that is not true with this delicious spicy cranberry-orange relish, which can be cooked head of time and refrigerated in an air-tight container or even frozen, to be thawed, on Thanksgiving.
This is a wonderful condiment that can also be enjoyed year around, and is a delightfully different accompaniment to roast beef, pork or lamb!
1 package of fresh Cranberries
1 whole Orange, after you zest the rind, finely dice the flesh and add to the pot along with any juice – discard the pith
3 cups of liquid – a good combination is 2 cups of Water and one cup of Orange Juice, but you may use all Water
1 tablespoon of Ginger
1 tablespoon of Nutmeg
1 tablespoon of Cinnamon
1 tablespoon of Cloves
½ table spoon of Cardamom
1 tablespoon of Orange Blossom Water
1 cup of Sugar
A dash of Salt
Pomegranate seeds (optional)
Begin by washing the cranberry’s in a sieve and set aside; then wash the flesh of the orange, making sure to remove the tag. Zest the orange, and dice the flesh, minus the pith. Over medium heat, place the liquid to boil, along with spices, sugar, salt, zest, and orange. After it comes to a boil, reduce heat to low and let it simmer for about ten minutes, to allow the spices to flavor the liquid. This is a great time to taste to the liquid, to be able to correct the flavors, remove a teaspoon, let cool to room temperature, to get the full impact of how the relish will taste. If you are pleased with what you have sampled, add the berries and let cook until the berries are fork tender; it should not take more than ten minutes. Make sure, as the berries are cooking that you skim off any foam that forms in the pan.
Remove pan from stove and let cool, at this point, you may want to add pomegranate seeds, for that extra little pop, but they are not necessary. Store in airtight container and serve to your guest delight!