Tuesday, November 14, 2017

Katy's Cranberry relish

When I lived in Bangalore one of the Pizza chains had giant billboard all over town that said  "You won't eat Dosa with Cranberry sauce, why would you put Chiken Tikka on your pizza". I remember thinking the billboard to be rather snobbish and fantasizing about the combination of Dosa with cranberry sauce.   A year later when I came to Denver, I was told that Cranberry sauce came out of a can and it held its shape and is not something I should eat.  Dosa with Cranberry sauce dream died right then and there.
Fast forward a few more years and I discovered fresh Cranberries in Portland. My friend Katy brought in "Sugared Cranberries" to work and I fell in love with the fresh tart taste.  And then she introduced me to Cranberry Relish. Katy claims that her mom found this recipe on a bag of Ocean Spray many years back.  This is my interpretation of her instructions.

Katy's Cranberry Relish

1 lb of cranberries (fresh or frozen)
2 medium sized Navel oranges 
1/4 c of sugar + more as needed to taste
A dash of salt
Lime juice/Orange juice if needed.

For best results, make this a day ahead or at least 4-6 hours before you plan to serve it.
Wash the cranberries thoroughly and drain. Pick out any squishy ones. Chop the cranberries using the slicing blade of the food processor. Put into a bowl. Wash the oranges and dry. Take 1/4 c of sugar in a bowl. Zest the oranges into the sugar. Rub in the zest with a fork. Now supreme the oranges and add the segments to the bowl, breaking them into quarters as you go. Mix in the cranberries and a dash of salt.
Taste; the relish should taste tart and citrusy without being too sweet. Let sit for half an hour and taste again. If it is too tart, add more sugar. 
Let this rest in the fridge overnight or if you are planning to eat the same day rest on the counter for 4 to 6 hours. If you have refrigerated bring back to room temperature.
Taste again. Adds sugar or salt as needed. If it is not tart enough you can  add the zest and the juice of a lime a little at a time until you have the right balance.
Leftovers keep well up to a week. 

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