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?
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.
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.
It's a lot like ginger but with more tannin.
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
I'm making this today, friend!
I'm gonna try it too.
I'll add water, coz I can only get dried cranberries here.
Try adding aquavit!!
I'm making this today, friend!
The cranberries don't get cooked at all?
Not in this recipe. I've done both cooked and uncooked, and I definitely prefer au naturel.
Not in this recipe. I've done both cooked and uncooked, and I definitely prefer au naturel.
Hey FRiend!
Re Quinces.(http://wildfood.typepad.com/photos/uncategorized/quince1.jpg)
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!
My daughter and son-in-law said they weren't hungry, were just visiting and didn't want to eat anything (we had also prepared pot roast, french bread, and a selection of appetizers which they nibbled on).
Possibly...she gave me a list of things they can't eat. Every time we get together, I find out about something else that's not on the list. I was planning to make a mincemeat pie, but it turned out that suet is not allowed, even though it's from beef, not pork. Go figure.
CUMBERLAND SAUCEI'm making this today! Can't wait to enjoy the aroma of it cooking!
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.
You bet, Elle. 'Nother good raw cranberry relish recipe is Mama Stamberg's, which Susan Stamberg always discusses on NPR 'round Thanksgiving. It contains the cranberries, onion, and sugar and also throws in horseradish and sour cream. I love it, but some guests turn their noses up at it...can't imagine why!!
So, I've made the relish which is mellowing in the fridge, and now I'm going to make the Cumberland sauce!! Break out the port!!
I love anything chutney so I'm planning to try this for Christmas. I'm a little surprised that you would advocate for cooked cranberries, friend!
Cranberry Chutney
This recipe is adapted from one by Jacques Pépin.
Boil two bags of washed and picked over cranberries in 8 oz pomegranate juice. (Can use cranberry or orange juice or even water.)
Boil till they burst.
Add two chopped granny smith apples (skin on)
Add about 1/4 cup brown sugar (can use more if desired)
Add the zest of two lemons. Discard the white pith and slice the lemon flesh and add that.
Add a sprinkle of red pepper flakes (optional, but adds nice heat)
Add a good chunk of ginger, minced
Finally, add a couple tablespoons balsamic vinegar.
Let simmer until thick.
This was a big hit at my college gang's 33rd annual pre-Thanksgiving last weekend.
Okay, I'm getting ready to make this! Question, what do you think about the idea of adding a little chopped jalapeno pepper instead of the red pepper flakes? Since it's Christmas, I would like to see a little something green in there!
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.
High time entertainment for a snowy day...making my annual Cumberland Sauce! How are your Thanksgiving preparations coming along?
Well, isn't that always the way? :)
Case in point: I hate to say it, but some of my mother's homemade soups were not that great. Her bean soup and her split-pea soup were wonderful, but other kinds not so much. Campbell's did other varieties better.
I've never seen bottled Cumberland Sauce! Chuck, you do have a gift in finding the most arcane things!
I always just seem to search on the right terms.
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
Even though you've gone beyond this recipe, Paul, I'm resurrecting it for Christmas dinner this year!
I decided to make a different condiment this year. After many years in a row of making my usual fresh cranberry-orange-ginger relish, I made a cranberry chutney this year.I have leftover cranberries, so I'm making this in addition to the Mama Stamberg's Cranberry relish (see previous posts). Happy Thanksgiving, everyone!
Cranberry Chutney
This recipe is adapted from one by Jacques Pépin.
Boil two bags of washed and picked over cranberries in 8 oz pomegranate juice. (Can use cranberry or orange juice or even water.)
Boil till they burst.
Add two chopped granny smith apples (skin on)
Add about 1/4 cup brown sugar (can use more if desired)
Add the zest of two lemons. Discard the white pith and slice the lemon flesh and add that.
Add a sprinkle of red pepper flakes (optional, but adds nice heat)
Add a good chunk of ginger, minced
Finally, add a couple tablespoons balsamic vinegar.
Let simmer until thick.
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.
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.
I decided to make a different condiment this year. After many years in a row of making my usual fresh cranberry-orange-ginger relish, I made a cranberry chutney this year.
Cranberry Chutney
This recipe is adapted from one by Jacques Pépin.
Boil two bags of washed and picked over cranberries in 8 oz pomegranate juice. (Can use cranberry or orange juice or even water.)
Boil till they burst.
Add two chopped granny smith apples (skin on)
Add about 1/4 cup brown sugar (can use more if desired)
Add the zest of two lemons. Discard the white pith and slice the lemon flesh and add that.
Add a sprinkle of red pepper flakes (optional, but adds nice heat)
Add a good chunk of ginger, minced
Finally, add a couple tablespoons balsamic vinegar.
Let simmer until thick.
This was a big hit at my college gang's 33rd annual pre-Thanksgiving last weekend.
Sigh...I can't decide which kind of cranberry relish to make for Christmas. Maybe I'll make this one because it's Jacques Pepin's birthday today!
I've had and love both, so you can't go too wrong. Maybe it's a matter of reading the room: delicious version of a comforting classic or intriguing and sophisticated new direction? Which way would your guests go?
Happy birthday, Jacques!
I'm making his cauliflower gratin for some non-meat-eaters.
Umm. Isn't that just a fancy name for cauliflower with cheese sauce? ;)
Regardless, it sounds yummy. What's not to like about that? :)
Unless you don't like cauliflower. :(
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
It's not just a fancy word, it's almost an exact translation. Different vibe, possibly.
I like cauliflower and I've made that and love it. Thanks for reminding me!
... I used to work for a citrus cooperative and we would visit other cooperatives oftentimes. So I visited Ocean Spray, a co-op, and witnessed the harvest in the bogs!
I have obtained my Ocean Spray canned jellied cranberry relish mostly for nostalgia's sake. But alas, there weren't any fresh cranberries at the grocers yesterday. I'll have to go on a hunt for them.
I decided to make a different condiment this year. After many years in a row of making my usual fresh cranberry-orange-ginger relish, I made a cranberry chutney this year.
Cranberry Chutney
This recipe is adapted from one by Jacques Pepin.
Boil two bags of washed and picked over cranberries in 8 oz pomegranate juice. (Can use cranberry or orange juice or even water.)
Boil till they burst.
Add two chopped granny smith apples (skin on)
Add about 1/4 cup brown sugar (can use more if desired)
Add the zest of two lemons. Discard the white pith and slice the lemon flesh and add that.
Add a sprinkle of red pepper flakes (optional, but adds nice heat)
Add a good chunk of ginger, minced
Finally, add a couple tablespoons balsamic vinegar.
Let simmer until thick.
This was a big hit at my college gang's 33rd annual pre-Thanksgiving last weekend.