Witchin' in the Kitchen (kitchenwitchen) wrote,
Witchin' in the Kitchen
kitchenwitchen

Cranberry Relish

Right after I finished the mousse, I started on the Cranberry relish (to make sure it had sufficient time to chill--this was around 12:30pm, and dinner was to be at five, but started cooking everything else around 3:30, so I wanted to get it done early.)

This recipe is also from the 12th Edition of the BHG cookbook. If you are serving fewer than 6 people, halve it! we had way too much. But I'd keep the cinnamon the same, you couldn't taste it much, or maybe double it if you do the full recipe.


Ingredients:
  • 3/4 cup apple or orange juice (I did oj)

  • 1/2 to 2/3 cup of sugar (trust me--go with 1/2!)

  • 1/4 tsp ground cinnamon

  • 1/4 tsp ground nutmeg (I eyeballed it--we have one of those little mill style graters

  • Dash ground cloves

  • 1 12-ounce package (3 cups) fresh cranberries

  • 1/2 cup golden raisins (I omitted this)

  • 1/2 chopped pecans (also omitted)


  • Photobucket
    I started by pouring the oj and sugar in a medium saucepan...

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    added nutmeg...

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    the dash of cloves...

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    cinnamon...

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    stirred it together, and set it to boil. while I waited,

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    I rinsed the cranberries

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    and added them in. Once it boiled,

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    I stirred as it cooked 3-4 minutes longer, until cranberries popped.

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    I pureed with that handy stick blender and poured it into a bowl to chill it in the fridge.

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    When it was time to eat, I put it in a nice bowl.
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