We love this relish. I'm asked to make it every year for Thanksgiving
and I do so happily.

Let's get started by zesting an orange. I don't use a microplane for
this, I like the orange curls.
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Then, juice the orange.
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Now lets assemble the ingredients.
Cranberries, sugar, o.j. herbs, orange zest and spicy pepper jelly.
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Put the cranberries in simmering water.Add the sugar,
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the orange juice
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and orange zest.
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Stir to dissolve sugar, cook until cranberries pop.
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Divide berries between two bowls.
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To one bowl add the pepper jelly. I add the whole 10oz jar.
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and spices. I used the ulu to make quick work of them.
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Peel the oranges and
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slice the segments into the other bowl.
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We're ready, so where's the turkey!!
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Close up.
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Stan thinks the spicy sauce would be great with pork also.

@@@@@ Now You're Cooking! Export Format

Cranberry Orange Relish(spicy)

relishes/preserves

1 pound fresh cranberries
1 cup sugar
1/2 cup freshly squeezed orange juice
1 orange, zested
4 oranges, segmented, pith and membranes removed
1 cup seven-pepper jelly
1 tablespoon fresh herbs, such as rosemary and; thyme

In a medium saucepan, bring 1 cup water to a simmer. Add the
cranberries, sugar, orange juice and zest. Stir until sugar is
dissolved and the cranberries begin to pop, about 15 minutes.
Remove from heat. Divide relish in half, reserving half. Add orange
segments to half of the cranberries. Stir to combine.
Add pepper jelly and fresh herbs to the remaining half. Stir to
combine. Serve relishes in separate dishes.

Difficulty: Easy


** Exported from Now You're Cooking! v5.84 **

koko
There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 11/15