It seems cranberry recipes are popping up all over food blogs these days. There is a Apple Cranberry Chutney on Simply Recipes, Cranberry Turtle bars at Closet Gourmet, Cranberry Orange Cinnamon Rolls on Two Peas and Their Pod, and finally Joy the Baker promises a week of cranberry recipes.
This recipe would be a perfect addition to any Thanksgiving meal; it also goes great with pork roast. I like it on top of plain yogurt at breakfast.
The secret ingredient is whiskey. It gives the relish just a touch of heat and a little smoky flavor.
Drunken Cranberry Relish
1 standard bag of cranberries½ a naval orange
2/3 cup sugar
¼ cup whiskey
Rinse the cranberries, tossing any overly soft cranberries. Cut the orange into eights and add the cranberries and orange to a food processor. Processes the orange and cranberries for about 5 minutes. Be careful not to over process the mixture (we are making a relish and not a sauce).
Transfer the relish to a bowl and stir in the sugar and whiskey. Refrigerate for at least 30 minutes to allow the sugar to dissolve.
Stir once more before serving.
Oh yes, chopped walnuts or pecans are a great addition to this recipe. Thanks for the reminder Mom!
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