Orange-ginger cranberry relish
4 cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Fresh cranberries |
| ⅓ | cup | Sugar |
| 2 | tablespoons | Brandy |
| ⅔ | cup | Ginger marmalade |
| ⅔ | cup | Orange marmalade |
| ½ | teaspoon | Cinnamon, ground |
| ¼ | teaspoon | Nutmeg, ground |
| ¼ | teaspoon | Cloves, ground |
Directions
Blend cranberries, sugar and brandy in food processor or blender until cranberries are just chopped. Taste for sweetness. Add sugar if needed. Stir in remaining ingredients by hand. Make at least 3 hours ahead so that the flavours have a chance to blend. Substitutions: I usually use orange marmalade but lemon or lime would be interesting.
Grand Marnier works as well, or better than, regular brandy but orange juice or even water would work for a non-alcoholic relish.
This keeps for a week in the refrigerator. Sharon Verrall December, 1994 Submitted By SHARON VERRALL On 12-18-94