Spiked Cranberry Relish Recipe #146221
Made this up today, Thanksgiving 2005, based on a recipe for a mixed drink I saw yesterday in the NY Times. The drink was developed by Audrey Saunders, owner of the Pegu Club in SoHo, NYC. As for the cranberry relish, it was the best I have ever tasted; BF had several helpings before dinner. Keep a copy for next Thanksgiving or Christmas or anytime. Applejack is an inexpensive liquor that most liquor stores have sitting somewhere on their shelves. This is something I might make before any other dishes, and leave sitting in fridge until ready to serve. Therefore, chilling time is not included.
15 min | 15 min prep
SERVES 8
- 1 (12 ounce) package cranberries, rinsed and picked over
- 1 orange, cut into eighths (unpeeled but deseeded if necessary)
- 1/4 cup walnuts
- 1/4 cup brown sugar
- 1/4 cup Splenda granular (sugar substitute or regular white sugar)
- 1/4 cup Applejack
- 1/4 cup pomegranate juice
- 1 tablespoon sweet vermouth
- 1 teaspoon gingerroot, freshly grated (optional)
- 1/4 teaspoon salt
- 1/4 teaspoon Angostura bitters
- Place cranberries, orange and walnuts into large food processer. Pulse for a few seconds, mix, and pulse again for a few more seconds or until larger chunks are gone.
- Put cranberry mixture in bowl and add rest of ingredients. Mix well, seal and put in refrigerator to chill.
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5 stars