My Famous Cran-Orange Relish, just in time for Thanksgiving

 Cran-Orange Relish
Cran-Orange Relish
  • 2 12 oz bags of fresh cranberries
  • 2 navel oranges
  • 1 T raspberry or strawberry jam
  • 2-3 T sugar
  • 1 t balsamic vinegar
  • 1-2 T Grand Marnier liqueur
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Assembly Line

I use a dutch oven pan to create more surface area for warming the berries. Place cranberries, sugar, jam and vinegar in the pan on a low to medium setting, stir. Zest one navel orange and then juice that orange, adding both juice and zest to berry mixture. Stir again

Using a veggie peeler or small sharp knife, remove about 1/2 the peel from the second orange, careful not to go beneath the “orange” peel (avoiding the bitter white part). Chop the peel fine (see below) until you have 1 tablespoon. You may use more peel if you end up with more or freeze it for later use.

Add peel to berry mixture. Cut the second orange in half and then section it, adding the sections to the berry mixture. Squeeze any residual juice from the second orange into the pan.

Looks pretty, smells tart and citrusy
Looks pretty, smells tart and citrusy

You will start to hear little pops from the pan, those are the cranberries bursting. Give it a stir, put a lid on the pan, reduce the heat to low. Check back every 15 -20 minutes for another stir, letting it simmer.. After 45 minutes, stir in the Grand Marnier, the berry mixture should be breaking down like a chutney. Continue to cook for 15-20 minutes more. Cool and serve. Makes 2-3 cups of relish. This can be stored in an airtight container in your refrigerator for up to two weeks and freezes beautifully, simply thaw and serve.

This is delicious as to serve not only with your Thanksgiving dinner but with chicken, pork or even seared scallops (trust me). For a festive appetizer, make a charcuterie platter  with cheeses like brie or a spreadable goat cheese or camembert, manchego, sharp white cheddar, cornichons and marcona almonds with sliced baguettes! Get creative…..and always, enjoy!

Looking for other Thanksgiving or Holiday recipes? Here’s links to a few of my best recipes:

Chestnut, Apple and Sausage Stuffing

Roasting Chestnuts – a Labor of Love

As I’m making my 2016 batch today, I decided to re-publish this recipe in hopes that it might be helpful to someone this Thanksgiving!  

Simple Entertaining Charcuterie

Spence and I recently had a dear friend staying with us who, among her other great qualities, is a fellow foodie.  I pulled out all the stops (and more than a few bottles of vino).

On our final night, I decided to go with a lighter charcuterie “buffet” style meal and hope sharing it might inspire you on these hot summer evenings.

Pictured: Shrimp Ceviche, Prosciutto, Cappicola, Calabrese Salami, Rosemary & Sea Salt Marcona Almonds, Dijon Mustard, Aged White Cheddar, Fontina, Manchego, Brie, Pickled Okra, Cornichons, Herbed Boursin, Fresh Pineapple, Multigrain & Flatbread Crackers, Strawberries and fresh Italian bread
Pictured: Shrimp Ceviche, Prosciutto, Cappicola, Calabrese Salami, Rosemary & Sea Salt Marcona Almonds, Dijon Mustard, Aged White Cheddar, Fontina, Manchego, Brie, Pickled Okra, Cornichons, Herbed Boursin, Pineapple, Multigrain & Flatbread Crackers, Strawberries & Italian bread

For my Ceviche recipe, click here:

https://www.spencesgirl.wordpress.com/2015/04/22/2015/ceviche

Lunch of Champions


A charcuterie board for lunch with thin sliced filet and lamb, cornichons, cherry tomatoes, salsa Jack cheese, multi grain crackers and bread, marcona almonds, rotisserie chicken spread (chicken, lime, ranch, cilantro, mayo, chopped cashews and fresh cracked black pepper) and shrimp ceviche.

Living the dream, just a Thursday lunch….and a creative take on leftovers. Delicious!