Aurora Catering's

Creole Cranberry Relish
Yield - about 2 quarts

Ingredients

2 LOUISIANA NAVEL ORANGES
2 QUARTS FRESH CRANBERRIES
1/4 LB BUTTER
3/4 CUP MARUKAN RICE VINEGAR (Sushi Grade ONLY!!, SEE CHEF NOTES
4 CUPS BROWN SUGAR
1 LB RAISINS
1 TBSP RED PEPPER FLAKES
2 STICKS WHOLE CINNAMON
1 TSP NUTMEG
1 CUP DRY WHITE WINE


Method
Use a zester and zest the orange rinds, mince fine and add to a 6 quart sauce pan.  Cut the oranges in half, squeeze orange juice into the sauce pan. Combine all remaining ingredients and over medium heat bring to a slow boil, stir often.  Continue for 10 minutes or until the cranberries pop open.  Remove from heat, and allow to cool.

Plate Presentation
This is best served at room temperature, use a display bowl with a serving spoon to allow guests to take their own.

Chef's Notes:
For many years I seldom recommended a specific brand or manufacture. BUT, I have come to the realization that all products are NOT created equal.  The sushi grade Marukan Rice Vinegar "Sushi Su" is far superior to any I have found, even their own standard grade rice vinegar!  Once you try this stuff you won't even bother with others! Trust me!!

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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
Copyright 1995 - 2009 Aurora Catering, Inc. All rights reserved.
Revised: August 26, 2011.