Creole Cranberry Relish
Yield - about 2 quarts
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
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.
This is best served at room temperature, use a display bowl with a serving spoon to allow guests to take their own.
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.