© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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Recipe from: SAVEUR
Servings: 2 cups
The relish featured here employs a novel technique: cranberries are roasted with orange peel, jalapeño, and spices until their skins burst, to concentrate their flavor and draw out their sweetness and juices; then they're tossed with orange juice and port.
1 pound fresh or thawed cranberries
1 cup sugar
2 tablespoon extra-virgin olive oil
1 teaspoon kosher salt
4 green cardamom pods, smashed
4 whole cloves
2 sticks cinnamon
1 small jalapeño, stemmed and thinly sliced
1 ½ tablespoon port
Heat oven to 450°F.
Using a peeler, remove peel from the orange, taking off as little of the white pith as possible. Cut peel into very thin strips about 1 ½" long. Squeeze juice from the orange; strain and reserve 1 tablespoon juice. In a bowl, combine peel, cranberries, sugar, olive oil, salt, cardamom pods, cloves, cinnamon, and jalapeños. Toss and transfer to a parchment paper — lined baking sheet. Roast until cranberries begin to burst and release their juices, about 15 minutes.
Transfer cranberry mixture to a bowl; stir in reserved orange juice and port. Let sit for at least 1 hour so that the flavors meld. Remove and discard cardamom, cloves, and cinnamon before serving.