I simply adore the ruby red tang of cranberries. No holiday dinner would be complete without variation of cranberry sauce.
Through out my childhood there were several incarnations of this glorious fruit on our Thanksgiving table. From the simplest and rather cheats version of opening a can of Ocean Spray Cranberry Jelly and plopping it on the crystal serving dish to a jiggly cranberry, carrot & orange jelly mold, to a slick of port infused cranberry sauce to more of a take on the classic Waldorf Salad of chopped cranberries, apples, celery and oranges folded into whipped cream..
This recipe is a fresher tasting cranberry relish. One that has the bracing tartness of cranberry and orange zest pared with the sweetness of orange juice and a fresh burst of mint. This is equally good with turkey dinner as it is with as a topping for yogurt and ice cream.
Fresh Cranberry Relish
2 oranges quartered and seeds removed (Yes with the Skin still on)
125g sugar
2 teaspoons Grand Marnier
1 teaspoons fresh ginger, cut in fine julienne
1 bag (350g/12oz) fresh or frozen cranberries
2 sprigs mint freshly chopped.
Place all the ingredients in the bowl of a food processor, pulse several times to breakdown the cranberries and incorporate the ingredients; it should still be a bit chunky. Allow the cranberry relish rest in the refridgerator for a few hours prefereably overnight to allow the flavours to marry!
