INGREDIENTS

INSTRUCTIONS

Prep 30 minutes; serves 10
Place pecan and sugar in the bowl of a food processor fitted with the metal
blade. Pulse to coarsely chop.
Use a knife to cut the peel from the flesh of the orange; remove any seeds
and pulp. Cut into chunks and place in the bowl of a food processor along
with a piece of orange peel (1-inch square.
Stem and wash the cranberries and place in the bowl. Stem and core the
apple and chunk-cut. Add to the bowl. Process until coarsely but evenly
chopped. Add the orange juice, salt and pepper and Thai spice. Process to a
mince or rough applesauce texture.
Cook the relish over medium heat in large non-stick saucepan for 8 to 10
minutes, or until heated through. Reduce heat and cook another 10 minutes
or until the sugar melts completely and fruit softens (see tip). Add the
butter buds (if using).
Remove from the heat. Add the balsamic vinegar and stir gently to combine.
Taste the relish and correct the seasonings: spicy sweet-tart. Set aside to
cool. Cover and store in the refrigerator 2 days before serving. Will keep
at least 10 days in the refrigerator (sometimes longer).
Makes 2-1/2 cups.
Source: Thanksgiving 11/25/1999 by patHanneman
TIP: Proceed like we would for applesauce. I stopped cooking the relish
just shy of soft applesauce. The relish will be slightly stiff and the
fruit wasn't softer than the nuts.
Thai seasoning: includes chile peppers, ginger, coriander, red pepper,
cumin, cinnamon, star anise, salt, garlic, lemon peel, shallots, and
japaleno peppers.
Posted to EAT-LF Digest by Pat_H <kitpath@earthlink.net> on Nov 26, 1999,
converted by MM_Buster v2.0l.

A Message from our Provider:

“Jesus: All roads lead to tragedy – except one”