Spicy cranberry fruit relish

1 servings

Ingredients

Quantity Ingredient
½ cup Pecans
½ cup Sugar
1 small Orange
1 Piece orange rind; or to taste
4 ounces Fresh cranberries
1 small Granny smith apple
½ cup Orange juice
1 pinch Salt and pepper
¼ teaspoon McCormick's Thai Seasoning* or twice that amount
¼ teaspoon Butter buds; (R) sprinkles (optional)
2 tablespoons Balsamic vinegar

Directions

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 2-½ 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@...> on Nov 26, 1999, converted by MM_Buster v2.0l.

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