All recipes are for 2 servings unless noted. Oil is canola oil and salt is kosher salt.


Fresh cranberry relish

Cranberries paired with juicy apples and fruity orange preserves. Passed down from a neighbor; the original recipe came from a bed and breakfast in Vermont.


1 bag (340 g/12oz) fresh or frozen cranberries
2 medium Granny Smith or Pippin apples (Granny Smith in photo)
100 g sugar
8 tbsp (160 g) orange marmalade
1 large or 2 small lemons (2 tbsp lemon juice)
3-5 tbsp Grand Marnier
Large handful (150-170 g) walnuts
1/8 tsp cinnamon


Finely chop cranberries in a food processor.
Transfer to a bowl.


Peel, core and cut apples into smaller pieces, and finely chop in food processor.


Add to cranberries.

Squeeze lemon juice, add sugar, marmalade, cinnamon and Grand Marnier, and mix well.


Chop and add walnuts, and mix well.


Refrigerate for 24 hours.

  • Cointreau works, too.
  • Keeps for two months, and goes well with turkey, chicken, and ham.
  • For sweeter flavor, add up to 50 g (approx 4 tbsp) sugar, and reduce lemon juice to 1 tbsp (1/2 large lemon or 1 small lemon).

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