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For alfreda89!
Nov. 26th, 2007 06:18 amCranberry Orange relish
4c (about 1 lb) cranberries,
2 cups sugar,
1 cup orange juice,
1 tbsp orange zest, and
2 Anjou or Bosc pears (slightly under ripe, peeled, and diced).
Combine it all in a heavy saucepan, place over medium heat , and boil until
the berries pop open (10-15 minutes). Skim the foam (with a metal spoon)
and let it cool. It's supposed to keep for 2 months in the fridge.
************
I added a 1/4 cup Grand Marnier to add more depth. I notice a little difference, I think. Don't taste the GM, which I think is the point. I wanted to enhance the flavor, not change it.
UPDATE: I also used 2 slightly under ripe Bartlett pears, and they worked just fine. The pieces remained intact, and their flavor is evident.
I need to confirm, but iirc, this stuff is supposed to keep for up to 2 months in the fridge. Duh--I already said so in the old post.
4c (about 1 lb) cranberries,
2 cups sugar,
1 cup orange juice,
1 tbsp orange zest, and
2 Anjou or Bosc pears (slightly under ripe, peeled, and diced).
Combine it all in a heavy saucepan, place over medium heat , and boil until
the berries pop open (10-15 minutes). Skim the foam (with a metal spoon)
and let it cool. It's supposed to keep for 2 months in the fridge.
************
I added a 1/4 cup Grand Marnier to add more depth. I notice a little difference, I think. Don't taste the GM, which I think is the point. I wanted to enhance the flavor, not change it.
UPDATE: I also used 2 slightly under ripe Bartlett pears, and they worked just fine. The pieces remained intact, and their flavor is evident.
