You can make this tart ruby-red relish up to three days ahead of the feast.
Cranberry Orange Relish
Ingredients:
- 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
Directions:
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.
Serving suggestions:
Serve chilled over baked brie, garnish with pecan halves or slivered almonds and orange slices.
Baked Brie
Ingredients:
- 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.
