For a rethinking of the basic cranberry recipe, consider cranberry, apple and walnut conserve from Gourmet magazine.
Care to be wild? Try a raw cranberry relish from Real Simple magazine.
CRANBERRY, APPLE AND WALNUT CONSERVE
(Start to finish 25 minutes)
1 1/2 cups water
3 cups turbinado sugar
3-inch cinnamon stick
1/4 teaspoon allspice
Three 12-ounce bags fresh cranberries (about 2 1/2 pounds, or 11 cups)
3 Gala or Pink Lady apples
2 cups walnuts, toasted, cooled and broken into small pieces
2 tablespoons Calvados or brandy
In a 4- to 5-quart heavy pot over moderate heat, simmer the water, sugar, cinnamon stick, allspice and half the cranberries, stirring occasionally, until cranberries just start to pop, about 5 minutes.
Add half of the remaining cranberries and simmer, stirring occasionally, 5 minutes.
Meanwhile, peel and core the apples, then cut them into a 1/4-inch dice. Add to the pot, along with the walnuts and remaining cranberries. Simmer, stirring occasionally, 5 minutes. Stir in the Calvados and simmer 1 minute. Remove from heat and cool to warm or room temperature. Discard the cinnamon stick.
Makes about 12 cups.
RAW CRANBERRY RELISH
(Start to finish 40 minutes)
2 navel oranges, washed and patted dry
1 cup dark or golden raisins
12-ounce bag fresh cranberries
1 tablespoon orange liqueur
Peel one orange, discarding the peel. Leave the peel on the other orange. Cut both oranges into wedges.
Place the oranges and raisins in a food processor. Pulse until roughly chopped. Add the cranberries and pulse until finely chopped, but not pured.
Transfer the relish to a serving bowl. Stir in the liqueur. Cover and refrigerate for at least 30 minutes.
Makes 6 to 8 servings.
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