Cranberry Orange RelishFrom THE SANDHILL CRANE BED & BREAKFAST
Prep Time:30 minutes
Cooking Time:1 hour or so
Everyone has a favorite way to enjoy cranberries. When I was a kid I loved the jellied cranberries that came in a can. I really loved the fact that the ridges left in the jelly by the can made it easy to slice evenly - it looked so neat and tidy. But as I grew older I began to appreciate the finer point of fresh cranberries; the tart/sweet component, the way they compliment turkey, especially dark meat. Once I was married I had to make the cranberry sauce. I experimented with many different recipes until, November of 1982, when I found one in the Chicago Tribune. That year I made that version of cranberry sauce and the search was over. My husband loved it, our kids loved it and I loved it. We had a winner. That's not to say that the recipe is perfect. Over the years I have modified it to suit our particular taste. And the amount of time they say it takes to cook to the proper consistency is someone's idea of a joke. But it is still our favorite and, in addition to complimenting our Thanksgiving turkey, gets used here at the Sandhill Crane Bed and Breakfast as part of my broiled apricot and cranberry fruit course at breakfast.
Peel the rind off the orange with a vegetable peeler. Do not use a microplane, the orange rind will be too small to impart the proper amount of flavor. Place the orange peel and 1 cup of sugar in the bowl of a food processor fitted with the metal blade. Process until the rind is finely minced. Empty the container into a 4 quart non-reactive sauce pan. Add remaining sugar. juice and water. Placed the rinsed and drained cranberries into the food processor. Process berries until finely minced - about 20 seconds, stopping once to scrape down the sides of the bowl. Empty the cranberries into the sauce pan. Cover, heat until the contents begin to simmer. Put cover slightly ajar and simmer for 15 minutes. Uncover and cook until the sauce is thickened, usually about another 45 minutes, stirring occasionally. Carefully taste - it's like napalm at this point - and add sugar if necessary. Transfer to a bowl and cool. Refrigerate until ready to serve.