A Relish Dish Fit For Your Thanksgiving Meal
The holiday season is here, and with all the baubles, glitter and lights, I chose to focus on a Thanksgiving unsung hero: relish. Most of us instantly envision cranberry, right? Well, when it comes to innovative ideas and using what is available to you, I believe Cinderella’s fairy godmother nailed it when she turned a random pumpkin into a glorious carriage. She chose the pumpkin because it was sitting right there. Might we do the same?
Florida is full of tropical fruits and adding a hint of them to your cranberry relish or axing the cranberry all together could be the beginning of a new traditional family recipe.
I find the easiest integration is the orange; in fact, my favorite relish is a raw version with a whole orange, cranberries, sugar and lime. Make this the day ahead, and you may kiss traditional canned relish goodbye. Adding a bit of ginger, mint, apples, pears or anything your palate desires can give this simple delectable relish a personal feel.
Ooo La La Relish
1 Unpeeled orange, seeds removed and sliced into six pieces
1 12-ounce bag of fresh cranberries
1 Cup of granulated sugar
1 Tablespoon of dark rum
1 Pinch each of cinnamon, cloves and ginger
Place half of the orange and half of the cranberries in a food processor. Remove and place in a bowl, repeat with the remaining orange and cranberry. Add the sugar, rum and spices, stirring well. Let sit a minimum of one hour. It’s best to let it sit overnight in the refrigerator.