… Some Zing for Your Thanksgiving Feast!
Cranberry relish and turkey go together like peanut butter and jelly. This gluten-free, dairy-free relish recipe will have your tastebuds saying, “Come here, Turkey!” in no time. I find the combination of flavors here bring the typical tang and tartness of cranberries to a more mellow level. Still, there is plenty of perk to this condiment, with the sparks of brightness scattered throughout from the fresh zest incorporated at the end of the cooking cycle. For those who feel cranberry relish or jellied cranberries are not on their Thanksgiving dinner favorites list, encourage them to try just one bite … they may just change their minds.
Cooking time: about 20 minutes
Cool time: Delicious warm, delicious cool, delicious cold – can easily be made ahead and stored in refrigerator until feast day. Bring to room temp by sitting on counter, but I don’t suggest reheating or warming in microwave.
1 bag fresh cranberries
1 cup orange juice
1 cup maple syrup
1 Tablespoon Grand Marnier
5 drops Auromatic Bitters – Angostura brand is gluten-free
1 teaspoon freshly grated ginger
zest of 1 orange
In a small sauce, combine cranberries, orange juice, maple syrup, Grand Marnier, bitters and grated ginger. Bring to a boil. Reduce heat and simmer 15 to 20 minutes, until cranberries pop and break down, and sauce becomes thickened. Sauce should coat the back of a spoon without dripping. Remove from heat and add zest. Don’t cook to the point of being thick like preserves. Relish will continue to thicken a little as it cools. Use within a few hours or place in a resealable container and store in refrigerator until ready to use. Refrigerate any leftovers.
Do you like cranberry relish? What’s your favorite turkey accompaniement on Thanksgiving?
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