Cranberry Apricot Relish With Ginger & Orange Zest

Printable Version (Recipe Only)

Do the holidays ever not sneak up on me?

Nope.

Never.

Here's my recipe for Cranberry Apricot Relish with Ginger Orange Zest that I served with our Roast Hoisin Duck with Orange Glaze last year.


+Annette Holland made some last year and shared her pic with me, and I was pretty stoked about that. :)



Cranberry Apricot Relish With Ginger & Orange Zest 
Makes about 2.5 cups - plenty for 4 to 6 people. 

Time: about 30 minutes
Printable Version

- 2 teaspoons vegetable oil 
- 1/4 cup minced shallots 
- 1 Tablespoon finely minced fresh ginger root (or 1/2 teaspoon ginger powder) 
- 1 12 oz. package fresh cranberries 
- 1 orange, zested first then juiced (you can use navel, Valencia, or even a blood orange) 
- 1 cup sugar 
- 1/4 teaspoon kosher salt 
- water to make up the difference between the orange juice squeezed and 3/4 cups water 
- 12 dried apricots, cut into roughly 1/4" pieces 



Cranberries is pretty.

1) In a large saucepan or deep saute pan, saute the shallots and ginger in the oil over slightly higher than medium heat until the shallots are translucent. 

2) Add the cranberries, sugar, liquid (all the juice from the orange plus water to make 3/4 cup liquid total), and salt and turn the heat up to medium high. 

3) Bring the relish to a gentle boil and keep it at a boil for 3 or 4 minutes while the cranberries pop, stirring occasionally. Pop any unpopped cranberries by pressing them on the sides of the pot with the back of a spatula, stir them back into the relish and let the relish reduce another 2 to 3 minutes over medium high heat, stirring occasionally. 

4) Remove the relish from the heat and cool for 10 to 15 minutes before stirring in the orange zest and dried apricot pieces. 

You can make this relish 3 to 5 days in advance. As a matter of fact, it'll taste even better if you give it at least a day or two to continue to set and meld. 

Great with duck, turkey, ham and lamb. Beef not so much. :)

Hope you enjoy.


shinae

P.S. Full cooking album HERE.

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