Cranberry and Orange Relish
In our family there are those who like bread sauce as the accompaniment to turkey, and there are those who prefer cranberries. For the latter I always make the following sauce, one of the very nicest and one that can be made ahead without coming to any harm.
|1 lb (450 g) fresh cranberries|
|rind and juice 1 large orange|
|1 heaped teaspoon freshly grated root ginger or ½ level teaspoon ground ginger|
|3 oz (75 g) caster sugar|
|1½ inch (4 cm) piece cinnamon stick|
|2-3 tablespoons port|
|Oven temperatures and Conversions|
|Click here for information|
This recipe is taken from Delia Smith’s Christmas, Delia Smith's Complete Cookery Course and Delia Smith's Complete Illustrated Cookery Course and has appeared in Sainsbury's Magazine (Guide to Poultry and Game Cookery).
Chop the cranberries in a food processor, or else press them through the fine blade of a mincer, then place them in a saucepan.
Now pare off the coloured part of the orange rind with a potato peeler and cut it into very fine shreds. Add these, with the juice of the orange, to the pan followed by the ginger, sugar and spices.
Bring everything up to simmering point, stir well, put a lid on the pan and let it all simmer very gently for about 5 minutes.
Then remove the pan from the heat, stir in the port and, when it has cooled, pour into a serving dish. Cover with clingfilm and keep in a cool place till needed.
Don't forget to remove the cloves and cinnamon before serving!
For freezing, when cool transfer the relish to a plastic freezer box and freeze.
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The title says it all and this jewel-like confit is the perfect foil for the richness of game or duck - you could also serve it with cheeses and cold cuts at Christmas as a change from your usual chutney.
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