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Cranberry and orange relish
Dec. 24th, 2020 10:16 amI sent this recipe to a relative yesterday and it occurred to me that I could also post it- it's one of those secret family recipes that's basically the one on the side of the box (in this case it's from the Ocean Spray cranberry people)- its seriously delicious, zingy and fresh tasting, good with cooked turkey and AMAZING on turkey sandwiches.
1 unwaxed orange (or if you can't get unwaxed, run orange under hot water and gently scrub to remove wax). If it's a really small orange add a quarter of another one or half a clementine, also de-waxed.
to 1 punnet of fresh cranberries (150-300g, whatever the shop has!), picked over to remove squashy ones
to 150-200g of caster or granulated sugar (start with 150 and add more if it's too tart. For Americans, this is 3/4 to 1 cup.)
With one orange, it makes 1 1/2 - 2 jars of relish, so you need 2 clean jars... You also need a blender or food processor (if you use a processor with a plastic bowl, wash it up quickly after making this as the orange oil can make the plastic brittle).
Leave orange whole, do not peel it! Chop orange into 8-16 pieces. Remove any seeds. Whizz it up (probably in a couple of batches) until it is pretty much a paste and you can only see a few small bits of peel. Put into a biggish bowl, put the sugar on top of it to keep too much of the oil from evaporating.
Whizz the cranberries, definitely in batches. This is boring because they bounce up from the blades so you have to keep stopping and scraping them down. Get them as small as you can, ideally it would be a paste as well but realistically just don't have too many identifiable lumps. Add to the bowl, mix until well blended, taste for amount of sugar. Put it in the jars, leaving some headspace. Put one jar in the fridge and freeze the other (it keeps fine frozen for at least a year).
The next day, the red from the skins will have turned the one in the fridge to a beautiful jewel colour and the flavours will have melded. Keep in fridge and finish within a week or ten days, but this will not be a problem!
(If you run out of turkey it's good with any other meat, sausages, etc, or on pancakes, or with icecream, or pretty much any way you use either chutney or jam.)
Some people add a grated apple as well as the orange but I reject this heresy.
1 unwaxed orange (or if you can't get unwaxed, run orange under hot water and gently scrub to remove wax). If it's a really small orange add a quarter of another one or half a clementine, also de-waxed.
to 1 punnet of fresh cranberries (150-300g, whatever the shop has!), picked over to remove squashy ones
to 150-200g of caster or granulated sugar (start with 150 and add more if it's too tart. For Americans, this is 3/4 to 1 cup.)
With one orange, it makes 1 1/2 - 2 jars of relish, so you need 2 clean jars... You also need a blender or food processor (if you use a processor with a plastic bowl, wash it up quickly after making this as the orange oil can make the plastic brittle).
Leave orange whole, do not peel it! Chop orange into 8-16 pieces. Remove any seeds. Whizz it up (probably in a couple of batches) until it is pretty much a paste and you can only see a few small bits of peel. Put into a biggish bowl, put the sugar on top of it to keep too much of the oil from evaporating.
Whizz the cranberries, definitely in batches. This is boring because they bounce up from the blades so you have to keep stopping and scraping them down. Get them as small as you can, ideally it would be a paste as well but realistically just don't have too many identifiable lumps. Add to the bowl, mix until well blended, taste for amount of sugar. Put it in the jars, leaving some headspace. Put one jar in the fridge and freeze the other (it keeps fine frozen for at least a year).
The next day, the red from the skins will have turned the one in the fridge to a beautiful jewel colour and the flavours will have melded. Keep in fridge and finish within a week or ten days, but this will not be a problem!
(If you run out of turkey it's good with any other meat, sausages, etc, or on pancakes, or with icecream, or pretty much any way you use either chutney or jam.)
Some people add a grated apple as well as the orange but I reject this heresy.
