Monday, November 29, 2010

Nantucket Cranberry Relish

As promised, here's my favorite recipe for Thanksgiving cranberry-ness .

  • there's no cooking involved
  • you can make it several days (even weeks) ahead of time--the longer it sits the better
  • since there's no cooking, all the natural enzymes of the fruit are intact and help you digest all that turkey
  • it's way tasty

1 1/2 pounds fresh cranberries
1 lime
1 tangerine
1/2 c light brown sugar
1/2 c granulated sugar
3 T orange liqueur (feel free to add a bit more, if you like)
1/8 tsp ground cloves
1/2 c pine nuts, lightly toasted

Process cranberries in bowl of food process or until roughly chopped. Transfer to a mixing bowl

Cut the lime and tangerine (peel and all) into 1/2-inch pieces. Remove any seeds and place the fruits in the food processor.  Process until finely chopped.  Add to the cranberries in bowl. 

To the mixing bowl, add sugars, orange liqueur, and cloves and stir well to combine.  Taste for sweetness and adjust if it seems too tart.  Fold in the pine nuts and let the flavors of the relish mellow overnight in the refrigerator.  This relish will keep several weeks stored in the refrigerator. 

Makes about 6 cups (which has lasted to leftovers from dinner for 15)

It melts into a lovely bright red, which is the perfect complement to any Thanksgiving plate.

Leaving guests quickly asking for more.

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