SPIKED CRANBERRY RELISH

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Spiked Cranberry Relish image

Made this up today, Thanksgiving 2005, based on a recipe for a mixed drink I saw yesterday in the NY Times. The drink was developed by Audrey Saunders, owner of the Pegu Club in SoHo, NYC. As for the cranberry relish, it was the best I have ever tasted; BF had several helpings before dinner. Keep a copy for next Thanksgiving or Christmas or anytime. Applejack is an inexpensive liquor that most liquor stores have sitting somewhere on their shelves. This is something I might make before any other dishes, and leave sitting in fridge until ready to serve. Therefore, chilling time is not included.

Provided by Kumquat the Cats fr

Categories     Oranges

Time 15m

Yield 8 serving(s)

Number Of Ingredients 11

1 (12 ounce) package cranberries, rinsed and picked over
1 orange, cut into eighths (unpeeled but deseeded if necessary)
1/4 cup walnuts
1/4 cup brown sugar
1/4 cup Splenda granular (sugar substitute or regular white sugar)
1/4 cup Applejack
1/4 cup pomegranate juice
1 tablespoon sweet vermouth
1 teaspoon gingerroot, freshly grated (optional)
1/4 teaspoon salt
1/4 teaspoon Angostura bitters

Steps:

  • Place cranberries, orange and walnuts into large food processer. Pulse for a few seconds, mix, and pulse again for a few more seconds or until larger chunks are gone.
  • Put cranberry mixture in bowl and add rest of ingredients. Mix well, seal and put in refrigerator to chill.

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