Along with (I would assume) most Americans, when I envision a delicious slice or three of steaming, succulent turkey breast, it is smothered in a savory, creamy gravy. And while I think it's a perfectly wonderful way to serve your Thanksgiving bird, last year my mother and I were longing for something more...and something less. Something more unique, more flavorful, more complex...and something less heavy and creamy. So we hunted on-line for ideas and found a few recipes for cranberry sauces and relishes. Making a few key adjustment of our own, we concocted our Cranberry Grand Marnier Relish. It's a tart, fresh and "grown-up" alternative to gravy...but it honestly makes a great side on it's own (and that way you can have delicious gravy as well!).
This is a very simple dish, so if you are looking for something oh so easy, but oh so pretty to impress the in-laws with, I'd highly recommend it!
Ingredients:
1 3/4 cups fresh cranberries
1 small Valencia orange (seeded and quartered - but leave the peel on)
1/4 cup brown sugar
1/4 cup white sugar
4 tbsp walnuts
2 tbsp Grand Marnier
Directions:
Combine cranberries and orange segments in food processor. Pulse about 4 times. Add sugar and nuts, and pulse 1-2 more times. The relish should be roughly the same texture as a regular pickle relish. Add the Grand Marnier and taste. Sometimes more sugar or more orange liquor may be desirable. Chill and enjoy!
No comments:
Post a Comment