Ingredients
| 1 | md. orange, zest and juice of | | 1/2 | md. lemon, zest and juice of | | 3 cups | port | | 1 pkg. | fresh cranberries, washed | | 1/2 | md. red onion, diced | | 1 oz. | fresh ginger, peeled and cut into julienne | | 3 tbsp. | dark brown sugar | | 1 tsp. | salt | | 1 tsp. | white pepper | | 1/2 tsp. | ground cinnamon | | 2 tbsp. | Grand Marnier |
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Instructions
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. 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. The relish will keep up to 1 week.
Author's Comments
My version of the traditional cranberry sauce. It goes especially well with the conventional roasted turkey and also with quail, pheasant, duck, or game.
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.
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