Wednesday, 16 December 2015

Fresh Raw Cranberry Orange Relish

Here is a variation on a well-known Christmas classic. The honey adds a local ingredient and also another subtle but rich layer of flavour. A little candied ginger may be something you would like, or not; it desirability may also depend on what else is being served. This is standard with turkey, but try it with chicken or roast duck as well.

This is best with fresh cranberries, but frozen ones will actually work quite well. The relish may be a little more inclined to separate, and the honey will probably not completely blend until the cranberries are well thawed - give it a good stir again before serving - but these are minor quibbles. And apart from the fact that you now need to wash the food processor, this is about as simple a recipe as you will ever find for the resulting pleasure.

about 3 cups
15 minutes prep time

Fresh Raw Cranberry Orange Relish

1 large navel orange
1/3 cup wildflower honey
a slice of candied ginger (optional)
340 grams (12 ounces) fresh or frozen cranberries

Wash the orange, and remove any hard stem bits that may be present. Dry it, and grate the zest into a food processor. Peel the orange and discard the skin. Cut or break the orange into chunks and add it to the food processor, with the honey, and ginger if using. Pulse until blended. Add the cranberries, and process until fairly finely chopped, but with some texture remaining.

Can be made anywhere from 1 hour to 3 days in advance; a little time in the fridge to let the flavours develop is beneficial.

Last year at this time I made Brussels Sprouts & Celeriac Slaw.

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