Friday, January 22, 2010
It’s interesting how I ALWAYS have extra seasonal foods on hand after the holidays. I have the greatest intentions to use it all up, but with the (over)abundance of good food that time of year - some of it hides out in the back of the refrigerator unnoticed until mid-January. This is a feast for the tastebuds - no matter the time of year - you’ll crave it on crackers during the SuperBowl, or just sneak a spoonful or two on the sly...
I love anything my neighbor JoAnn makes... She brought this to an event last November and it’s been on my mind ever since. You need to give this a try while you can still find fresh cranberries.
JoAnn found this on simplyrecipes.com. It is a delicious taste of winter sunshine during such a drab time of year! You’ll think I’m strange, but it would be delicious as a topping on whole wheat toast - fresh marmalade anyone?
I took it with me to the Conference Center today, and my shift devoured it in short order. It WAS good wake-up food, and it was even better on “Flipsides” crackers (1/2 pretzel, and 1/2 Ritz - yummy...) The contrast of the sweet/tart relish on a salty/pretzel-ly crunchy cracker is hard to describe.
You’ll need an old-fashioned food grinder to get the chunky texture - but if you only have a food processor, you could use it (being careful not to overprocess it). The only difference is the texture - the “chunkier” the better. Hand-chopping would also work, but it would be extremely tedious.
The batch I made (photos at right) was thicker than I remember JoAnn’s being - probably because I used more cranberries than it called for. I’m sure the thickness is a result of differences in pectin in the fresh fruits I used.
For this recipe, along with step-by-step photos - go to: