Cranberry Orange Relish
1 thin-skinned orange
2 cups fresh cranberries
2/3 cup sugar
1 to 1 1/4 cups water
1 tablespoon lemon juice
Halve and seed the orange, then cut each half into 4 sections and place them in a food processor. Add 1 cup of the cranberries and the sugar. Coarsely puree the ingredients until the orange peels are cut into small chunks.
Transfer the mixture to a medium non-reactive saucepan and add 1 cup of water and the rest of the cranberries. Bring the mixture to a boil, stirring occasionally. Reduce the heat and cook at a low boil for 10 minutes, stirring occasionally.
If the relish starts to stick, add more water. Transfer the relish to a bowl and let it cool thoroughly at room temperature.
Stir in the lemon juice, cover the bowl with plastic wrap, then refrigerate the relish until serving time.
Garnish with orange zest, if desired. Makes 2 cups.
(Source: http://familyfun.go.com/)
1 thin-skinned orange
2 cups fresh cranberries
2/3 cup sugar
1 to 1 1/4 cups water
1 tablespoon lemon juice
Halve and seed the orange, then cut each half into 4 sections and place them in a food processor. Add 1 cup of the cranberries and the sugar. Coarsely puree the ingredients until the orange peels are cut into small chunks.
Transfer the mixture to a medium non-reactive saucepan and add 1 cup of water and the rest of the cranberries. Bring the mixture to a boil, stirring occasionally. Reduce the heat and cook at a low boil for 10 minutes, stirring occasionally.
If the relish starts to stick, add more water. Transfer the relish to a bowl and let it cool thoroughly at room temperature.
Stir in the lemon juice, cover the bowl with plastic wrap, then refrigerate the relish until serving time.
Garnish with orange zest, if desired. Makes 2 cups.
(Source: http://familyfun.go.com/)
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