A sauce favored by Americans for their Thanksgiving turkey, we Australians also enjoy this with Christmas turkey and ham.–Margaret Fulton
LC Not Just For Turkey Note
We interrupt the planning of many a lovely Thanksgiving menu for an important public service announcement: This sweetly tart cranberry and orange relish is lovely alongside more than just turkey. It’s also a sassy complement to many a roast, whether chicken, pork, or duck. It can even embellish weeknight chops and cutlets.
Not only is the condiment versatile in its application, but in its very incarnation. We’ve been dabbling with adding various ingredients, depending on our mood and what’s in our pantry, and we’ve yet to have it go awry. Here, things we’ve been trying or thinking of trying—uh, just not all of them at once:
toss in a cinnamon stick
pour in a scant shot of Grand Marnier at the last second
add a few smashed coins of ginger
dispense with the orange and swap in ginger beer and crystallized ginger
substitute a splash of red wine, port, or bourbon for the OJ
stir chopped pecans, walnuts, or hazelnuts just before dinner
swap apple cider for the orange
toss finely chopped pineapple in along with everything else
sprinkle with pomegranate seeds
add a star anise (and don’t forget to remove the choking hazard prior to serving…or make certain it finds its way onto your mother-in-law’s plate).
Cranberry and Orange Relish Recipe
- Quick Glance
- 5 M
- 15 M
- Makes 2 cups
- 10 to 12 ounces (about 2 1/2 cups) fresh or frozen cranberries
- 1 cup superfine sugar (or just blitz some granulated sugar in a blender until finely ground but not powdery)
- Grated zest of 1 small orange, preferably organic
- 1/2 cup fresh orange juice (from 1 to 2 oranges)
- 1/3 cup cold water
- 1. Gently simmer all of the ingredients in a large saucepan over moderate heat for 10 minutes, or until the mixture thickens somewhat. (For a runny, saucy sauce, let it simmer just a few minutes less. For a more jellied version, simply let it simmer a few minutes longer.)
- 2. Let cool before serving. Ideally, cover and refrigerate the relish for up to several days, which not only affords you more time on Thanksgiving morning, but allows the flavors to meld quite nicely.
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