You can make this tart ruby-red relish up to three days ahead of the feast.
Cranberry Orange Relish
- Zest and juice of 1 orange + fruit of second orange set aside
- 3/4 cups sugar
- Pinch of salt
- 4 cups fresh cranberry
- 1 tbls fresh grated ginger
- 1/4 cup chopped pecans or almonds
In a medium saucepan, heat 1/2 cup water with the orange zest, orange juice, sugar and salt over medium-high heat, stirring until sugar dissolves, 2 to 3 minutes. In a food processor chop cranberries and pecans (coarse). Stir in the cranberries and bring to a boil. Reduce heat and simmer until the cranberries soften and sauce has thickened slightly, about 7 minutes. Sweeten to taste with more sugar. Let sauce cool and stir in the fruit of the second orange and chopped ginger.
Serve chilled over baked brie, garnish with pecan halves or slivered almonds and orange slices.
- Round Brie (Presidents Brand works great)
Preheat oven to 350 degrees. Unwrap Brie. With hand held grater, gently remove outer most rind so only a thin layer remains. Be careful not to remove too much. Rinse under cool water. Pat dry. Place on baking sheet with wax paper. Bake 10-15 minutes until softened.
Serve with cranberry relish and hard crusted bread.