Thursday, November 27, 2008

cranberry relish

This recipe is adapted from
Cranberry and Blood Orange Relish, by Bon Appetit, November 2007.

12 ounces fresh cranberries
1 Satsuma orange
2/3 cup sugar

Cut the unpeeled orange into 8 pieces and place in food processor. Add fresh cranberries and sugar; using on/off turns, blend until mixture is finely chopped.

This recipe was made two days in advance and brought to room temperature before serving.

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