My name is Jessica and I have an addiction to cranberries. Sweet, sour, and so much vitamin C!I found this New England Cranberry Relish recipe in the Chicago Tribune at least a decade ago.
Wonderful Fact Number One: You don't have to cook anything.
Wonderful Fact Number Two: This recipe can be made up to 3 weeks ahead! If you can keep from eating it for 3 weeks. Ideally, it's supposed to be made at least 4 days in advance. But we had it on Thanksgiving and don't tell anyone, but I only made it 3 days in advance. Actually, I didn't make it, my 12 year old did. Even better.
Wonderful Fact Number Three: My dear friend, Rose makes this every year and calls me on that day.
Terrible Fact: Cranberries aren't even sold in Chicago before October, which is too bad because soon I will post Aunt Deb's Amazing Cranberry Salsa that will knock your socks off. But you can't make it in September.
New England Cranberry Relish
Prep time: 15 minutes
Yield: 20-24 servings, 4 cups
Serve the relish with poultry, game, pork, ham and lamb. Mix with mayonnaise for a flavorful sandwich spread.
1 bag (12oz) cranberries
1 red apple, cored, cut into 1-inch wedges (We used a granny smith. Shh.)
3 tablespoons sugar
1/2 cup maple syrup NOT PANCAKE SYRUP.
3/4 teaspoon cinnamon
1/4 teaspoon ground cloves
1/2 cup pecans
Put cranberries, apple, sugar, syrup, cinnamon, and cloves in food processor fitted with metal blade. Pulse processor on/off to chop ingredients, stopping every few pulses to avoid over-chopping. The texture should not be too fine. Scatter pecans over mixture; pulse until coarsely chopped. Make at least 4 days ahead. Can be kept up to 2-3 weeks, refrigerated.
No comments:
Post a Comment