| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Welsh | 6 | Servings | ||
INGREDIENTS
| Peel and juice of 1 medium orange | ||
| Peel and juice of 1/2 medium lemon | ||
| 3 | c | Port |
| 1 | pk | (12 ounces) fresh cranberries, washed |
| 1/2 | md | Red onion, diced |
| 1 | oz | Fresh ginger, peeled and cut into julienne |
| 3 | tb | Dark brown sugar |
| 1 | ts | Salt |
| 1 | ts | White pepper |
| 1/2 | ts | Ground cinnamon |
| 2 | tb | Grand Marnier |
INSTRUCTIONS
1) Cut the orange and lemon peels into julienne. In a small saucepan, heat the juices and 1/2 cup port. Over medium-high heat, cook the peels until tender, about 10 minutes. Reserve. 2) In a medium saucepan, combine the cranberries, onion, 2 cups port, ginger, brown sugar, salt, pepper, and cinnamon. Over medium-high heat, cook until the relish thickens, 15 to 20 minutes, stirring occasionally. Stir in the remaining 1/2 cup port, the Grand Marnier, and the reserved orange and lemon peel mixture. Cool. Transfer to a serving bowl and refrigerate, covered, until needed. To prepare ahead: Through step 2, the relish will keep up to 1 week. NOTE: You may want to garnish your turkey with julienned orange and lemon peel. If so, increase the number of oranges to 2 and use 1 whole lemon. Remove the extra peel before adding to the relish. *Both recipes taken from: Adventures in the Kitchen, by Wolfgang Puck, Random House, 1991. Posted to EAT-L Digest 10 November 96 Date: Mon, 11 Nov 1996 09:56:25 -0500 From: "Anne L. Welsh" <[email protected]>
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