Skip to main content

Cranberry Relish Recipe

 


Combine all in a medium saucepan over medium heat

  • I lb. fresh or frozen whole cranberries
  • 1 1/2 cups golden raisins
  • 1 whole orange, juice, pulp, and zest
  • 1 cup maple syrup
  • ¼ cup diced candied ginger
  • 2 tablespoons apple cider vinegar
  • 2 teaspoons cinnamon
  • 1 teaspoon powdered ginger
  • ½ teaspoon cloves


stirring occasionally and reducing heat as needed to keep from scorching, until cranberries have burst and relish is thick and jammy, 10–12 minutes. 

Let cool before serving.

Do ahead: Relish can be made 3 days ahead. Cover and chill.

From Alex Jamieson

Comments

Post a Comment

Popular posts from this blog

Collected links to recipes

Less than an hour Sausage, beans, and kale Sausage and mushrooms Pasta Linguine with clams  With tomatoes the way Eliza likes   or   BA's best with breadcrumbs Claire making BA's best   With radicchio and prosciutto Bucatini all'Amatriciana  BA  My recipe  With sausage and broccoli  Butter, Tomato, and Onion Sauce   With mushrooms and prosciutto (lorraine)   Skillet Broccoli Spaghetti (nyt) Chicken Lucky Peach rice cooker miso chicken Moroccan chicken skewers BA instant pot dal formula    Pork meatball rice bowls serve with rice noodles  and  quick pickled carrots and  flavored fish sauce   Poke NY times tuna poke Arroz con Chorizo  Black Beans   Replacement Sazon Spicy grilled skirt steak with garlic and basil Fried rice Sauce for plain white fish from Addie   XFF style no...
Read more

Sushi rice (instant pot)

Ingredients 2 cups short-grain Japanese rice 2 cups water 1/4 cup white wine vinegar 1/4 cup seasoned rice vinegar 1 1/2 tsp. salt 2 Tbsp. sugar Instructions In a fine mesh strainer - Rinse rice under running water for about 2 minutes, Then let dry for a few minutes. Add rice and water to Instant Pot and use rice setting - low pressure for 12 minutes. Once cook time is complete, allow pressure to naturally release - about 10 minutes. Meanwhile, in a small bowl - combine white wine vinegar, rice wine vinegar, salt, and sugar. Microwave for 1 minute, then stir until completely dissolved. Transfer rice to glass dish. Then using a wooden spoon, add vinegar mixture and gently mix well to combine.
Post a Comment
Read more

Lorraine's Anisette Biscotti

The flavors of the basic biscotti are perfect, don't mess with it. Mix 1/2 cup butter 3/4 cup sugar Then add 2 eggs, one at a time 1 tsp anise flavor 1 tsp anise seed 1/2 cup toasted almonds, slivered or chopped In a new bowl mix 2 c + 1 tbs flour 1 1/2 tsp baking powder 1/2 tsp salt combine wet and dry mixtures. Shape into two loaves and bake at 325 for 25 minutes, until brown at the edges.  Remove loaves and slice on the diagonal to make the cookies.  Return cookies to the oven for ten minutes on a side.  For cherry biscotti Lorraine says she always uses anise flavoring.   OMIT anise seed ADD  1/2 plumped, dried cherries  1/2 cup chopped pistachio nuts
Post a Comment
Read more