Cranberry Relish: Traditional Item with a Twist
- 1
quart whole wild cranberries ground through a meat-type grinder
(coarse)
- 6
Satsuma or Mandarin oranges or Clementines peeled and ground after
the cranberries
- 4
Lemons, zest first, then juice and set aside
- 1
cup superfine sugar
Combine
Ingredients in a non reactive bowl, refrigerate at least one day prior
to serving. Adjust with lemon and sugar to taste, this is to be a
refreshing relish!
Wine Recommendations: A dry rosé from Washington, California
or Long Island is a great match for the Thanksgiving meal. Stephen
Nogal suggests Chinook's Rosé from Prosser, Washington. It
is a Loire-style rosé made with Cabernet Franc grapes.
A Pinot Noir from Oregon is another delicious suggestion. Chef Nogal
prefers one of Chehalem's Pinot Noirs from Ridgecrest Vineyards in
Newberg Oregon.
[Tips] [Cranberry
Relish ]
Turkey
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