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!  

My Famous Roasted Chestnut, Sausage & Apple Stuffing (or Dressing)

Here's the ingredients, prepped and ready to go, plus a glass of wine for the cook!
Here’s the ingredients, prepped and ready to go, plus a glass of wine for the cook!

I know, I know. It’s stuffing if it goes inside the turkey and dressing if not. Whatever you call it, mine is seriously without equal.  Here you see the ingredients of what goes into it.  It’s just Spence and I on Thanksgiving and what looks like overkill on the quantity that I make, I call smart.  At least half of what I make I freeze – unbaked in air-tight freezer bags and some in large size muffin tins (once frozen popping them into freezer bags as well).  I make rotisserie and baked chicken throughout the year and this makes the best side dish, lovely to have on hand – simply thaw and bake!

This recipe is flexible. I’m going to list the ingredients and you can make as much or as little as you need:

Cubed leftover bread (I always have a lot in the freezer) I use a mixture some artisan, bakery & grocery store “regular” bread – even cubing up leftover cornbread if I have it on hand.  Place all cubed bread on a sheet pan in the oven overnight with the oven light on to let it dry out. (turn oven on lowest setting for 30-60 minutes the day of assembly if it’s still too soft)

Additionally I use both the Pepperidge Farm seasoned Classic Stuffing & Country Style cubed stuffing

1 lb cooked sage breakfast sausage, use your spatula to crumble it while it’s browning, drain off any grease and blot with a paper towel

Apples – I generally use two kinds and don’t peel them, just chop into bite size chunks

Lightly saute chopped onion and celery (about 6-8 minutes), in several tablespoons of butter, add some poultry seasoning during the saute.  I use equal quantities of onion and celery.

Chestnuts – I roast my own (check my blog for how-to roast chestnuts, link is below) if you want substitute toasted pecans, walnuts or hazelnuts.  (But the chestnuts are what make this special in my humble opinion)

Fresh herbs – flat leaf parsley, thyme, rosemary – adds both a pop of color but also lots of flavor, chop them. I use a mezzaluna (pictured above).

Poultry seasoning

Lots of chicken stock – have more on hand than you think you’ll need, trust me on this.

I assemble this using two very large mixing bowls and put half of the ingredients (except chicken stock) into each, little by little – and adding chicken stock and poultry seasoning along the way, stirring and then building more ingredients, seasoning and stock (you get it) until the prep station is cleared.

I fill a large oval baker and refrigerate this overnight – really packing it in (and fill a second one to refrigerate and bake later with leftovers. Freeze the rest). I take the oval baker (or casserole dish) out of the fridge on Thanksgiving morning to take the chill off. It will have absorbed a lot of stock overnight so drizzle an ample amount over the top. Bake this at 350 degrees for 45-60 minutes, uncovered, until it’s browning a bit and there’s some crunch happening on top. If you’re making this and have your oven set at another temp when this goes in it’s not a problem – just watch the top and feel for the crunch.

Bon appetit!

Assembled and ready to be baked tomorrow!
Assembled and ready to be baked tomorrow!

As promised, here’s the link on how-to roast chestnuts:

Roasting Chestnuts

Happy 4th of July!

Wishing everyone a happy and safe 4th! Hope wherever you are that you’re having glorious weather. Michigan has been perfection for days and the forecast for the weekend is more of the same!  Yippee!

Here’s what’s blooming now in Spence’s Girl’s garden: