Mauny Kaseburg's Cranberry-Cornucopia Relish X-post

[Guest guest]

Here's a variation on traditional cranberry relish, too late for

Thanksgiving, but maybe for Christmas? Very tasty stuff.

 

Karin Baumgardner

Issaquah, WA

 

* Exported from MasterCook II *

 

Mauny Kaseburg's Cranberry-Cornucopia Relish

 

Recipe By : Mauny Kaseburg's web site - www.chefshop.com

Serving Size : 1 Preparation Time :0:00

Categories : Condiments Holiday Recipes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 small navel oranges

1 pound cranberries

2 Granny Smith apples -- peeled, cored, chunk

1/2 fresh pineapple -- peeled, chunks

1 cup pitted dates -- chopped

1 cup toasted walnuts -- finely chopped

1/4 cup Amaretto

1 cup sugar

 

1. With the fine holes on a box grater or a hand zester, remove the zest from

oranges and set aside. Cut off and discard remaining peel and as much of the

white pith from the oranges as possible. Cut the oranges into chunks.

 

2. In a food processor fitted with a steel blade, add equal portions of the

cranberries, apple, pineapple, and orange pieces. Process until roughly

chopped. (Careful not to overprocess; this is not a puree.) Transfer to a

large bowl and repeat with remaining fruit. Stir in orange zest, dates,

walnuts, and Amaretto. Stir in sugar to taste.

 

NOTE: This stores well in an airtight container, refrigerated for 2 to 3

weeks. The relish is best if made 2 to 3 days before serving. Orange or

banana flavored liqueurs are also good in place of the Amaretto.

 

Serves 12.

 

Mauny's Note: " This luxury edition of cranberry sauce is full of fresh

pineapple, bites of sweet dates, and a splash of Amaretto. Wild cranberries

are believed to have been brought by Native Americans to the first

Thanksgiving in 1621, but this is so good you'll want to use it more than

just once a year. A special thanks to my friend Karen Malody who first turned

me on to this recipe almost 20 years ago. I've been making it every

Thanksgiving since. "

 

typos by Karin Baumgardner 11-25-99

 

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NOTES : recipe calls for up to 2 cups of sugar, but I think it's almost too

sweet with 1 cup - next time use 1/2 cup and see how it tastes