Dan Webb
 

 

  206-818-2558     dan@danwebb.com    http://www.danwebb.com/

 

November 22, 1999

Holiday Cranberry Relish
for 6 to 12 people

 

Ingredients

·      2 bags of fresh cranberries  (Pick over them and discard any soft or puckered-up, bad ones.)

·      1-1/2 teaspoon of orange zest  (I peel off just the orange layer of skin and mince it to smiterines.  Do approximately ¼ to ½ of an orange.)

·      sugar to taste  (maybe 1/2 to 3/4 cup)

·      2 handfuls of frozen blueberries  (More would be OK, too.  I use ½ a bag.)

·      up to 1/4 teaspoon ground cardamom

·      up to 1/4 teaspoon ground nutmeg or clove

·      up to 1/4 teaspoon ground cinnamon

 

Instructions

Heat the cranberries first over medium-high heat with a little water in the bottom of the pot.  Stir frequently until some of the cranberries are mushy.

Add the other ingredients and bring the whole mess to a boil over medium-high heat.  Stir every couple of minutes while cooking over medium-low heat.

Adjust the sweetening and spicing as you stir it.  You can add finely chopped orange peel if there isn’t enough orange.  If you add sugar, be sure to cook it until it’s all dissolved.

It’s done when it looks like it’s thickened a bit — maybe ten to fifteen minutes.  It will still seem runnier than you’re used to.  It firms up as it cools.

 

I’ve enjoyed this wonderful relish each holiday season for the past several years with my good friends, Ruth Gordon and Gary Engbrecht.