A shout out to the cooks out there
Dec. 26th, 2006 09:58 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
ksmithI need to make another batch of this:
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 want to add some Grand Marnier to add more depth--this relish is really good, but I want to see if it can be made better--and am wondering how much I can add without ruining the recipe? A few tablespoons? a quarter cup. Half the bottle?
Advice welcome.
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 want to add some Grand Marnier to add more depth--this relish is really good, but I want to see if it can be made better--and am wondering how much I can add without ruining the recipe? A few tablespoons? a quarter cup. Half the bottle?
Advice welcome.
