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Name: Spiced Cranberry Relish
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: Peel and juice of 1/2 medium; 2 tb Grand Marnier; 3 c Port; 1 ts Salt; 1 ts White pepper; Peel and juice of 1 medium; 3 tb Dark brown sugar; 1 pk (12 ounces) fresh; 1 oz Fresh ginger, peeled and cut; 1/2 ts Ground cinnamon; 1/2 md Red onion, diced

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INGREDIENTS

Peel and juice of 1/2 medium
2 tb Grand Marnier
3 c Port
1 ts Salt
1 ts White pepper
Peel and juice of 1 medium
3 tb Dark brown sugar
1 pk (12 ounces) fresh
1 oz Fresh ginger, peeled and cut
1/2 ts Ground cinnamon
1/2 md Red onion, diced

Servings

INSTRUCTIONS

1) Cut the orange and lemon peels into julienne. In a small saucepan, heat the juices and 1/2 cup port. Over medium-high heat, cook the peels until tender, about 10 minutes. Reserve. 2) In a medium saucepan, combine the cranberries, onion, 2 cups port, ginger, brown sugar, salt, pepper, and cinnamon. Over medium-high heat, cook until the relish thickens, 15 to 20 minutes, stirring occasionally. Stir in the remaining 1/2 cup port, the Grand Marnier, and the reserved orange and lemon peel mixture. Cool. Transfer to a serving bowl and refrigerate, covered, until needed. To prepare ahead: Through step 2, the relish will keep up to 1 week. NOTE: You may want to garnish your turkey with julienned orange and lemon peel. If so, increase the number of oranges to 2 and use 1 whole lemon. Remove the extra peel before adding to the relish. *Both recipes taken from: Adventures in the Kitchen, by Wolfgang Puck, Random House, 1991. Posted to EAT-L Digest 10 November 96 Date: Mon, 11 Nov 1996 09:56:25 -0500 From: "Anne L. Welsh"

NOTES

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Spiced Cranberry Relish

Peel and juice of 1/2 medium
2 tb Grand Marnier
3 c Port
1 ts Salt
1 ts White pepper
 Peel and juice of 1 medium
3 tb Dark brown sugar
1 pk (12 ounces) fresh
1 oz Fresh ginger, peeled and cut
1/2 ts Ground cinnamon
1/2 md Red onion, diced

1)  Cut the orange and lemon peels into julienne. In a small saucepan, heat  the juices and 1/2 cup port.  Over medium-high heat, cook the peels until  tender, about 10 minutes. Reserve.    2) In a medium saucepan, combine the cranberries, onion, 2 cups port,  ginger, brown sugar, salt, pepper, and cinnamon. Over medium-high heat,  cook until the relish thickens, 15 to 20 minutes, stirring occasionally.  Stir in the remaining 1/2 cup port, the Grand Marnier, and the reserved  orange and lemon peel mixture. Cool. Transfer to a serving bowl and  refrigerate, covered, until needed.    To prepare ahead: Through step 2, the relish will keep up to 1 week.  NOTE: You may want to garnish your turkey with julienned orange and lemon  peel.  If so, increase the number of oranges to 2 and use 1 whole lemon.  Remove the extra peel before adding to the relish.    *Both recipes taken from: Adventures in the Kitchen, by Wolfgang Puck,  Random House, 1991.    Posted to EAT-L Digest 10 November 96    Date:    Mon, 11 Nov 1996 09:56:25 -0500    From:    "Anne L. Welsh" <Annetastic@AOL.COM>

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Nutrition

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Serving Size: 1 Serving (131g)
Recipe Makes: 6 Servings

Calories: 219
Calories from Fat: 0 (0%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 14.3mg		0 %
Potassium 132.7mg		3 %
Total Carbohydrate 23.9g		7 %
	Dietary Fiber 0.4g	2 %
	Sugars, other 23.5g
Protein 0.4g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 219

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