KosherEye
<<< o >>> Slice of Life: Chicken Soups <<< o >>> How to Make Homemade Potato Latkes and Applesauce <<< o >>> Lenox China Lights & Latkes Giveaway <<< o >>> Takeya Cold Brew Coffee Maker <<< o >>> Rose's Perfect Pie Plate <<< o >>> Shlomo's Back <<< o >>> Super Delicious Goat Cheese, Peach, and Honey Mustard Pizza <<< o >>> Kosher Turkey Talk Recipes <<< o >>> Takeya Cold Brew Coffee Maker <<< o >>> Roasted Chicken Breasts with Citrus and Honey <<< o >>>

Kosher Side Dishes



Bookmark and Share
Cranberry Relish PDF Print E-mail

KosherEye.com

cranberryrelish

by Chef Laura Frankel, author of Jewish Cooking for All Seasons (Wiley) and Jewish Slow Cooker Recipes (Wiley)

Like gravy, cranberry sauce is a very personal matter of taste.  Some folks like it coming out of the can and others, like myself, are die-hard DIY’ers. I love the play of tart and sweet on my plate and think that the cranberry sauce adds a pop of color and taste. I add crystallized ginger for a citrus/spice zing.

Ingredients:

4 cups fresh cranberries
2 cups water
1 cup sugar
2 tablespoons crystallized ginger, chopped
2 cups tangerine sections (fresh not canned!), diced

Directions:

Sort through the cranberries and make sure there are no leaves, twigs or iffy looking berries.

Add all of the ingredients, except for the tangerine sections, to a medium saucepan over medium heat. Cook until the cranberries begin to POP (about 15 minutes). Stir until the berries form a jelly consistency (5 minutes). Remove from the heat.

Stir in the tangerine sections and cool.

The cranberries can be made 3 days ahead of serving.

Add a comment
 
<< Start < Prev 151 152 153 154 155 156 157 158 159 160 Next > End >>

Page 151 of 177
round-facebook round-twitter pinterest round-rss
World Of Judaica
kol_foods
Daniel_Ad_3