Tuesday, November 22, 2011

Cranberry-Orange Relish

My version of the indispensable Thanksgiving cranberry relish offers a "kick" with liquor or port.

1 bag fresh cranberries, washed and sorted through
2 oranges, zested and juiced
¼ cup port wine or orange or cranberry liquor
¾ cup sugar, or more as needed
½ t. ground cardamom, optional
½ t. grated ginger root, optional
½ to 1 cup toasted pecans or walnuts, chopped

In a small saucepan combine cranberries, orange zest and juice, port or liquor, sugar, and cardamom or ginger root, if using. Bring to a boil, reduce heat to simmering and cook until cranberries begin to pop and are tender, stirring occasionally. Cook until the mixture thickens. You may prefer to leave some of the cranberries soft but intact, to add more texture to the relish. Taste and add more sugar, if desired. Fold in the toasted nuts when the sauce is thick. Cool. Serve at room temperature.

Makes: A little more than three cups of cranberry-orange relish.

This recipe is from my cookbook: "Delicious! The Very Best of Gluten Free and Wheat Free Cooking. It is available at: