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
IMG_3735
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!  

Scallops Chambord – in time for New Year’s Eve

Though I featured this post one year ago, it remains one of my signature recipes and one that we are having again tonight while ringing in 2016. It’s a tradition but also, it’s an amazing and delicious dish and so here it is once again! I hope you’ll try it!

Happy New Year!

Spence and I have spent 24 New Year’s Eves together.  At some point I came across this recipe that sounded decadent, festive and delicious.  The first few New Year’s Eves I made this as an appetizer/first course, then onto lobster tails and maybe even fondue as the night progressed.  Too much food, too rich and the star here was the Scallops Chambord. Fast forward, our holiday routine now firmly established, Scallops Chambord is the whole meal! This year I prepped 4 skewers but decided to prepare two of them first, then about an hour later, two more.  This was brilliant as we savored them over the evening with a fire blazing, Prosecco and later a special bottle of Champagne. I use most cookbooks as a “guide” so this represents my version which is better than the original in my humble opinion (patting myself on the back now).

Scallops Chambord

  • 20-24 sea scallops
  • 5-6 slices of bacon (not thick cut)

Rinse the scallops and rest on paper towels, blot the top.  Stretch the 5-6 pieces of bacon, just pulling gently to lengthen.  Cut each slice in half.  Prepare a broiler pan and four skewers.  Wrap the bacon around each scallop so that there is a complete wrap with a little overlap.  Thread onto skewers, keeping space in between them.  Set aside.

Chambord Sauce

  • 1 c seedless black raspberry preserves
  • 1/4 c honey
  • 1/4 c Chambord liqueur

 

In a small saucepan, add the preserves, honey and Chambord liqueur.  Stir together on a very low heat to melt the preserves and honey together and incorporate the Chambord.  You’ll want it to reduce sufficiently to coat a spoon. I usually make the sauce earlier in the day to assure the consistency is right.

Set oven to broil.  Place the broiler pan with skewers in on an upper rack.  Set your timer for 10 minutes but watch the scallops during the process – your oven may be hotter than mine. Remove, flip the skewers and return to the broiler for 3-5 minutes – again, you want the bacon cooked but not burned.

While the scallops are broiling, ladle your sauce onto the plate as shown above.  When the scallops emerge from the oven, remove them and set onto the plate.  At this point, I pour Spence and I a glass of Prosecco which we enjoy with our plated Scallops Chambord.

 

Chef’s Note:  If you can’t find black raspberry preserves, a perfectly good substitute is seedless red raspberry preserves.  

Continue reading

Post holiday waking up – holiday movie time

Snuggling with cats, candles and fireplace ablaze, sipping tea or a glass of Prosecco and watching all movies we own with holiday themes.

/home/wpcom/public_html/wp-content/blogs.dir/e04/77998624/files/2014/12/img_4027.jpg

The list we’ve watched starting Christmas Day:

  • The Christmas Story
  • National Lampoon Christmas Vacation
  • Bridget Jones Diary
  • Love Actually
  • While You Were Sleeping
  • When Harry Met Sally
  • Bad(der) Santa
  • The Holiday
  • Rent

What’s your favorite holiday movie?