Porcelain cherub bowls: Vintage German porcelain

December 31, 2015
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Cranberry Relish Two Ways

I am a big fan of Cranberry Relish, not just for Thanksgiving. It’s great on sandwiches and even with Greek yoghurt for breakfast.

For Thanksgiving, I make two different versions. The first is really my favorite, with frozen peaches or mango and crystalized ginger. I always made it with frozen peaches until the year I couldn’t find frozen peaches and I tried mango. The second is completely traditional with orange zest, cinnamon sticks and sugar.

The tartness of the fresh cranberries, the sweetness of the peaches or mango and the surprise of the crystalized ginger add up to a big flavor surprise that is fantastic with turkey and stuffing, or even for breakfast. This is also a great recipe to serve with baked ham or a pork roast.

CRANBERRY, GINGER, MANGO RELISH

EVENT: Thanksgiving

YIELD: 4 1/2 Cups

Ingredients

1 cup granulated sugar

1 cup water

1 16-oz. package fresh cranberries

2 tablespoons minced crystalized ginger

2 cups cut-up frozen mango or peaches (pieces should be 1/2” size)

Directions

1. In medium saucepan, stir water and sugar and heat over low until sugar dissolves and syrup comes to a boil.

2. Add the cranberries and simmer over low until the berries burst and sauce thickens, approximately 10 minutes.

3. Remove from the heat and add the crystalized ginger. Let stand at least 5 minutes to cool.

4. Add mango or peaches and stir. Chill at least 2 hours or store up to 3 days in tightly sealed container.

 

TRADITIONAL CRANBERRY RELISH

EVENT: Thanksgiving

YIELD: 2 Cups

Ingredients

1 1/2 cup sugar

1 cup water

5 cloves

2 3-inch cinnamon sticks

1 16-oz. bag fresh cranberries

Grated zest of 1 orange

Grated zest of 1 lemon

Directions

1. In a medium saucepan, combine sugar, water, cloves and cinnamon sticks. Cook until sugar is dissolved and syrup is clear.

2. Add cranberries and cook until they begin to pop, approximately 10 minutes.

3. Remove from heat and add orange and lemon zest.

4. Cool completely and refrigerate 1-3 days. Remove whole cloves and cinnamon sticks before serving.

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