The Condiment Aisle: Cranberry Sauce, Relishes, Chutneys....

[southendmd]

Here's a simple holiday side dish.  I never like cooked cranberries, and this couldn't be easier.  All you need is a food processor.  It's tart, sweet, bitter and zingy all at once.

CRANBERRY ORANGE RELISH

one bag fresh cranberries
one seedless orange, quartered with the peel on(could substitute two clementines)
one piece fresh ginger about 1"x2"
1/4 cup sugar

In a food processor, put the fresh ginger and process to chop finely. 
Add quartered orange (check for stray seeds), cranberries and sugar.
Process briefly until coarsely chopped.

That's it. 
Some may like more sugar.
Sometimes I'll add a finely chopped jalapeno for added kick.

Paul

[delalluvia]

This sounds awesome.  Forget Thanksgiving, I'm printing it out for my cookbook for every day use.

[Front-Ranger]

Peach Chutney

5 cloves garlic
1 white onion
1 tsp. olive oil
a 2-in piece of jalapeno pepper
1 T. fresh galangal, peeled
1 1/2 T. ginger

1/2 cup brown sugar
juice of one lemon
2 T. sake
1 T. black vinegar

5 large peaches
1 T. flour
1 lime

Chop the onion and saute in the olive oil over low/medium heat until soft. Cut the garlic into slivers and add near the end of cooking. With rubber gloves on, shop the jalapeno pepper finely and add. Also chop or grate the galagal and ginger and add. Cook a couple of minutes longer just until everything starts to soften. Set aside.

Bring a pot of water to boil and dunk the peaches one by one in just for 30 seconds each. Slip off the peels and chop the peaches into a large bowl, saving the juice and discarding the pits. Pour off the peach juice into a pot and bring to a boil with the brown sugar. Allow to boil until it is syrupy and thick. Remove from the burner and add lemon juice, sake, and vinegar.

Toss the peaches with the flour and add the onion mixture. Chop the lime (including peel) finely and add. Pour the syrup mixture over and combine well. Spoon the chutney into jars and store in the refrigerator, or process.

[Front-Ranger]

When Jack came down from the mountain one day, he ate two bowls of stew, a can of peaches, and two of Ennis's stone biscuits. So, I'm planning to serve my peach chutney mixed with a can of sliced peaches over shortcake, with ice cream on top during the holidays.

[Front-Ranger]

This is the first thing I do before the holidays come around: make jelly, relish and various other condiments (in addition to some special liqueurs!!) I also have purchased a couple of jellies to use in making holiday dishes. One is red currant jelly. I use it in making a special sauce for meat. I also purchased quince jelly because it goes well with meat too. I've tried making quince preserves but they are increasingly difficult to find in the stores.

[southendmd]

Hey FRiend!

Re Quinces.

When I went apple picking this year with friends in Rhode Island, in addition to the usual macouns, matsus and empire apples, there were these gorgeous, huge, ancient quince trees loaded with fruit.  Apparently, very few people want the quinces, so they were practically free.  Jackpot!

It was a very good year up here for quince, and they smelled divine.  My car still smelled of apples and quince even after I had brought them in.

My friend Joey made a big batch of quince chutney for the holidays.  (I don't have her recipe handy.)

Definitely look for good quince chutney, it's worth the hunt!

[Front-Ranger]

Lovely picture, thanks! It must have been a wonderful day when you came upon the quinces.

[Front-Ranger]

The red currant jelly is destined to become part of this recipe which I like to make every year:

CUMBERLAND SAUCE
Makes: 1 1/2 cups

1 cup red currant jelly
1 tablespoon chopped shallots
1 tablespoon orange zest
1 tablespoon lemon zest
1 teaspoon grated ginger
1 teaspoon English mustard
1/2 cup port wine
2 tablespoons orange juice
1 tablespoon lemon juice
1/2 teaspoon salt
1/8 teaspoon cayenne pepper

Melt red currant jelly; add shallots, julienned orange and lemon zest and fresh grated ginger. Mix mustard in wine and add to currant jelly. Add orange and lemon juice and simmer for 5 to 10 minutes. Season with salt and cayenne pepper.

[Ellemeno]

The red currant jelly is destined to become part of this recipe which I like to make every year:

CUMBERLAND SAUCE
Makes: 1 1/2 cups

1 cup red currant jelly
1 tablespoon chopped shallots
1 tablespoon orange zest
1 tablespoon lemon zest
1 teaspoon grated ginger
1 teaspoon English mustard
1/2 cup port wine
2 tablespoons orange juice
1 tablespoon lemon juice
1/2 teaspoon salt
1/8 teaspoon cayenne pepper

Melt red currant jelly; add shallots, julienned orange and lemon zest and fresh grated ginger. Mix mustard in wine and add to currant jelly. Add orange and lemon juice and simmer for 5 to 10 minutes. Season with salt and cayenne pepper.

That looks really delicious.  What do you serve it with?

[Front-Ranger]

That looks really delicious.  What do you serve it with?

I serve this with meats, primarily the lamb that I serve nearly every Christmas, and it is also good with other full-flavored meats like goose, duck, turkey, beef, venison, elk, etc.