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Recipe: Cranberry Relish
Similar Categories: Cranberry, Relish
6 Cups
1 lg Orange, navel
1 ea Lime
1 tb Ginger, fresh, grated
2 ea Cinnamon, sticks
1 ea Chili, dried
1 ea Vanilla, bean, split
-- lengthwise
2 c Sugar
1 c Raisins
2 lb Cranberries, fresh
Cut the orange and lime, with their skins, into a 1/4-inch dice. Set
aside.
Tie the ginger, cinnamon sticks, chili and vanilla bean in cheesecloth
and set aside.
Place the sugar in a heavy large skillet, preferably one with straight
sides. Stir constantly over high heat until sugar turns light amber. The
sugar must be cooked carefully to prevent burning; break up lumps as you
go. (If there are still lumps of sugar after it begins to color, work over
low heat, or off heat, until mixture is smooth.)
Stir in the orange, the lime and the bag of spices, and cook over high
heat, stirring constantly for 5 minutes. Fold in the raisins and
cranberries, stirring gently to coat with caramelized sugar. Cook over
medium heat, stirring gently, until about half of the cranberries pop open,
about 10 minutes. Remove the pan from the heat and cool.
Remove the bag of spices and spoon the relish into sterilized jars.
Cover tightly and refrigerate for 1 month. This relish keeps about 3
months.
1 lg Orange, navel
1 ea Lime
1 tb Ginger, fresh, grated
2 ea Cinnamon, sticks
1 ea Chili, dried
1 ea Vanilla, bean, split
-- lengthwise
2 c Sugar
1 c Raisins
2 lb Cranberries, fresh
Cut the orange and lime, with their skins, into a 1/4-inch dice. Set
aside.
Tie the ginger, cinnamon sticks, chili and vanilla bean in cheesecloth
and set aside.
Place the sugar in a heavy large skillet, preferably one with straight
sides. Stir constantly over high heat until sugar turns light amber. The
sugar must be cooked carefully to prevent burning; break up lumps as you
go. (If there are still lumps of sugar after it begins to color, work over
low heat, or off heat, until mixture is smooth.)
Stir in the orange, the lime and the bag of spices, and cook over high
heat, stirring constantly for 5 minutes. Fold in the raisins and
cranberries, stirring gently to coat with caramelized sugar. Cook over
medium heat, stirring gently, until about half of the cranberries pop open,
about 10 minutes. Remove the pan from the heat and cool.
Remove the bag of spices and spoon the relish into sterilized jars.
Cover tightly and refrigerate for 1 month. This relish keeps about 3
months.
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