GMA Recipe: Spiced Cranberry Relish

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Spiced Cranberry Relish*
From chef and author Wolfgang Puck
1993

My version of the traditional cranberry sauce. It goes especially well with the conventional roasted turkey and also with quail, pheasant, duck, or game.

Ingredients:

Peel and juice of 1 medium orange

Peel and juice of 1/2 medium lemon

3 cups port

1 package (12 ounces) fresh cranberries, washed

1/2 medium red onion, diced

1 ounce fresh ginger, peeled and cut into julienne

3 tablespoons dark brown sugar

1 teaspoon salt

1 teaspoon white pepper

1/2 teaspoon ground cinnamon

2 tablespoons Grand Marnier

1. Cut the orange and lemon peels into julienne. In a small saucepan, heat the juices and 1/2 cup port. Over medium-high heat, cook the peels until tender, about 10 minutes. Reserve.

2. In a medium saucepan, combine the cranberries, onion, 2 cups port, ginger, brown sugar, salt, pepper, and cinnamon. Over medium-high heat, cook until the relish thickens, 15 to 20 minutes, stirring occasionally. Stir in the remaining 1/2 cup port, the Grand Marnier, and the reserved orange and lemon peel mixture. Cool. Transfer to a serving bowl and refrigerate, covered, until needed.

To prepare ahead: Through step 2, the relish will keep up to 1 week.

Serves 6 to 8

NOTE: You may want to garnish your turkey with julienned orange and lemon peel. If so, increase the number of oranges to 2 and use 1 whole lemon. Remove the extra peel before adding to the relish.

Recipe taken from: Adventures in the Kitchen, by Wolfgang Puck, Random House, 1991.