Cranberry & Grand Marnier Relish
Posted: Tue Dec 19, 2006 6:47 pm
This is a recipe I rate very highly indeed....
It's superb with the roast Turkey on Christmas Day, and just as superb with cold meats thereafter.
Put 500g fresh cranberries in a non-reactive pan with 150g light muscovado sugar and grate in a 2cm cube of fresh ginger. Break a cinnamon stick into 2 pieces and add to the pan followed by 2 tablespoons red wine vinegar. Heat slowly, stirring continuously until the sugar has dissolved completely, then simmer for five minutes. Stir in 2 tablespoons Grand Marnier, or another orange-flavoured liqueur, and turn the mixture into a serving bowl or jar. Cover and allow the relish to cool completely before using. This will keep for a week if stored in the fridge.
It's quite a 'tart' kind of relish when you taste it on it's own, but WITH cold meats, stuffings, etc. it really is fabulous.
And be 'generous' with the liqueur (!!)
Hope you enjoy it.
Merry Christmas,
Wellie
X
It's superb with the roast Turkey on Christmas Day, and just as superb with cold meats thereafter.
Put 500g fresh cranberries in a non-reactive pan with 150g light muscovado sugar and grate in a 2cm cube of fresh ginger. Break a cinnamon stick into 2 pieces and add to the pan followed by 2 tablespoons red wine vinegar. Heat slowly, stirring continuously until the sugar has dissolved completely, then simmer for five minutes. Stir in 2 tablespoons Grand Marnier, or another orange-flavoured liqueur, and turn the mixture into a serving bowl or jar. Cover and allow the relish to cool completely before using. This will keep for a week if stored in the fridge.
It's quite a 'tart' kind of relish when you taste it on it's own, but WITH cold meats, stuffings, etc. it really is fabulous.
And be 'generous' with the liqueur (!!)
Hope you enjoy it.
Merry Christmas,
Wellie
X
