Cranberry-Orange Relish
Prep time: 15 min
Cook time: --
Total time: 15 min
Yield: Makes 12 servings
Also from Mark Bittman's Minimalist Thanksgiving:
Categories:
Ingredients
- 2 large navel oranges, washed and dried
- 1 1/2 pounds cranberries
- 1/2 cup sugar
- 1/4 teaspoon cayenne, or to taste
- 2 tablespoons minced mint leaves, plus a few more leaves for garnish
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Instructions
- 1. Cut the ends off the oranges and cut them into eighths; remove the central stringy white membrane but leave the peel on.
- 2. Place the oranges and the cranberries in a food processor and process until chopped but not pureed. Do not overprocess - stop the machine frequently to check.
- 3. Transfer the mixture to a bowl and stir in the cayenne and mint. Taste and adjust seasoning as you like. Cover and refrigerate; garnish with mint leaves before serving.
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In 1994, acclaimed food writer and cooking teacher Lynne Rossetto Kasper was receiving accolades for her debut book, The Splendid Table, which at that time was the only book to have won both the James Beard and Julia Child Cookbook of the Year awards. Among the many people enchanted by the book was producer and foodie Sally Swift, who thought the time could be right for a radio program on food.
