Cranberry-Citrus Relish with Pomegranate and Tequila: David Rosengarten's Thanksgiving Dinner Menu
Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes
Yield: 12 servings
I gotta confess: I find this sprightly, tingly mixture ever so much more interesting than cranberry goop out of the can.
Categories:
Ingredients
- 2 limes
- 6 oranges
- 1 pound fresh cranberries
- 1/4 cup tequila
- 6 tablespoons sugar
- 2 pomegranates
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Instructions
- 1. Remove or grate peel from the limes and from 2 of the oranges, making sure to leave the white pith behind. Very finely mince the peels. Reserve.
- 2. Squeeze out the juice from the limes and the 2 peeled oranges. Reserve.
- 3. In a medium-size saucepan combine the minced peels, lime juice, orange juice, cranberries, tequila, and sugar. Cover the saucepan with a lid, place over heat, bring to a boil, and let boil rapidly for 8 minutes. Place mixture in mixing bowl and let cool to room temperature.
- 4. Peel the 4 remaining oranges and separate them into segments. Remove as much membrane and pith as possible. Cut the segments in half. Add segments to the cooled cranberry mixture.
- 5. Cut the pomegranates in half and remove the seeds with a spoon. Try not to crush the seeds while separating them from the white membrane. Make sure to leave any membrane or white part behind. Using a rubber spatula, combine seeds gently with the cranberry mixture. Chill and serve.
- Note: This relish can be made the day before serving.
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About The Show
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.
