My sister and brother-in-law use two recipes at holiday time from The Commander’s Palace Cookbook: Yams Richard and the cranberry-orange relish. Both are amped up versions of holiday classics. Yams Richard is an uber sweet potato casserole complete with pecans, marshmallows, butter, and, of course, that yummy Louisiana starchy vegetable roasted to syrup-oozing-out-of-the-steamholes perfection.
The cranberry orange relish, in contrast, is a tartly sweet, slightly boozy complement to the ubiquitous canned jellied cranberry sauce. From previous experience I have seen leftover relish further blended and further booze-infused to create a cran-orange margarita or daiquiri. Delish!
I have been buying up and freezing bags of cranberries post-holiday season in order to make this relish for Canadian Thanksgiving (otherwise as the time that occurs too early for the southern United States to stock bags of fresh cranberries).
But I should be glad that we don’t have a surveillance camera trained on the fridge in the kitchen because I have been guilty (quite a few times) of scooping out a surreptitious spoonful of relish before Monday.
And here’s what I did:
Source: The Commander’s Palace Cookbook
1 pound cranberries
2 oranges, peeled (peel discarded)
1 cup sugar
1 ounce rum
1 ounce orange liqueur (The recipe calls for Grand Marnier, but I don’t live on a Grand Marnier budget. I live on a orange liqueur budget)
Blend until “relish”-sized pieces and refrigerate at least overnight.
Sample judiciously and surreptitiously.
Serve with turkey or on dressing/stuffing. Serve by the spoonful in a big bowl. Or just serve a big bowl and get out of my way!
Yes. It’s that good.