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.
