Cranberry Relish
"This recipe is courtesy of my buddy, Dave, who is definitely not a great cook, but this, along with microwave roasted turkey, also being submitted, is one of his two great masterpieces. This is one of the few recipes that I actually cook in the microwave."
- Ready In:
- 40mins
- Ingredients:
- 9
- Yields:
-
4 cups, about
ingredients
- 1⁄4 cup brown sugar, firmly packed
- 1⁄4 cup molasses
- 1⁄4 cup honey (use a rich flavored one if you can find it, mint, buckwheat, whatever, plus extra as needed)
- 2 cups fresh cranberries
- 1 granny smith apple, cored,peeled if desired,and coarsely chopped
- 1 large orange, unpeeled,coarsely chopped,and seeded
- 1 cup dried apricot, coarsely chopped
- 1 lemon, zest of, grated or chopped
- 1 lemon, juice of, including pulp,seeds removed
directions
- Combine all ingredients in a medium microwave-safe bowl.
- Microwave on HIGH for 3 minutes, and stir thoroughly.
- Repeat two more times for a total of 9 minutes, by which time the cranberries whould should have popped and the mixture should be close to boiling; if not, repeat one more time.
- Taste, and adjust sweetness with more honey.
- In the unlikely event that the relish is too sweet, add a little more lemon juice.
- The relish will probably be a little bit runny, at this point, but it will jell as it cools.
- Serve at room temperature or slightly chilled as an accompaniment to turkey or anything else.
- It’s also great with cream cheese on toasted bagels or English muffins.
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RECIPE SUBMITTED BY
Toby Jermain
Houston, TX
I WAS retired oilfield trash since 1999, who has lived in Houston TX for the last 25 years, though I'm originally from California. I'm Texan by choice, not by chance! I am now working in Algeria 6 months a year, so I guess that gives new meaning to the term SEMI-retired. I grew up in restaurants and worked in them for 13 years while getting through high school and college, working as everything from dishwasher to chef, including just about everything in between. At odd intervals I also waited tables and tended bar, which gave me lots of incentive to stay in school and get my engineering degree.
During the 33 years since, I have only cooked for pleasure, and it HAS given me a great deal of pleasure. It's been my passion. I love to cook, actually more than I love to eat. I read cookbooks like most people read novels.
My wife and I both enjoy cooking, though she isn't quite as adventurous as I am. I keep pushing her in that direction, and she's slowly getting there.
We rarely go out to eat, because there are very few restaurants that can serve food as good as we can make at home. When we do go out, it's normally because we are having an emergency junk-food attack.
My pet food peeves are (I won't get into other areas): are people who post recipes that they have obviously NEVER fixed; obvious because the recipe can't be made because of bad instructions, or that are obvious because it tastes horrible. I also detest people who don't indicate that a recipe is untried, even when it is a good recipe. Caveat emptor!
