| 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" <Annetastic@AOL.COM>
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