top of page

Raw Cranberry-Orange Relish

(by Patricia Fieldsteel)


Even though I live in France, I still have an American fondness for cranberries with poultry. This recipe takes under ten minutes and will keep in the refrigerator in a tightly sealed jar for over a week. In keeping with the overall theme, many people add chopped walnuts or pecans. And yes, loathe as I am to admit, the recipe comes from my mother.

12 oz. fresh cranberries

2 oranges, quartered

1/4 c. sugar

optional: Cointreau or Grand Marnier


In food processor with steel blade, combine half the cranberries along with one of the oranges and 1/4 c. sugar, and process until smooth.

Pour into bowl, and repeat processing with remaining cranberries and orange.

Adjust sugar according to taste, adding optional liqueur.


(Read The Nut Family, the story that accompanies this recipe.)

 
 
 

Recent Posts

See All
Aloo Paratha

(by Rakhee Verma) Potato filling: 2 large russet potatoes 1 medium white onion, finely chopped 1 t. cumin seeds 1 t. ajwan seeds 1/4 t. turmeric 1/2 t. garam masala small handful of finely chopped cor

 
 
 
Linguine with Crab

(by Aimee Lee Ball) 8 oz. linguine 2 T. extra virgin olive oil 2 small garlic cloves, minced 1/2 lb. fresh lump crab juice of 1 lemon large handful of Italian parsley, chopped salt and freshly ground

 
 
 
Baked Alaska

(by Connie Meyer) For the brownies: 2/3 c. butter 4 oz. Baker’s unsweetened chocolate 1 1/3 c. all-purpose flour 1 t. baking powder 1/2 t. salt 4 eggs 2 c. white sugar 2 t. vanilla For the meringue:

 
 
 

Comments

bottom of page