Try this Spiced Cranberry Relish recipe, or contribute your own.Suggest a better description
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"
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|Serving Size: 1 Serving (131g)|
|Recipe Makes: 6 Servings|
|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 %|
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Calories per serving: 219
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