It’s Officially Cranberry Season

This week the time change hit the Slaughter house like a cannonball. With the days getting shorter it seems all we want to do is cook, sleep, put on Netflix, and make pretty things. So as promised, I’ll be sharing some recipes that will help us all hunker down for winter, starting with the Cranberry Orange Relish that I mentioned earlier in the week. It’s perfect for all those turkey sandwiches I’m sure we’ll all be eating during the holidays. It’s even pretty tasty to have on the side of your Thanksgiving plate as a tart little something between savory bites. Enjoy!


Cranberry Orange Relish

1 cup fresh cranberries
rind of 1 clementine
fruit of 2 clementines
1/4 cup golden raisins
2T Patron Citronge (or other orange liqueur)
a little bit of sugar

– – – – – – – – – –

1.) Add fruit to a food processor/blender and chop fine. You can serve it on your table like this or…

2.) For more of a condiment, for sandwiches and stuff, add the mixture to a heavy-bottomed saucepan with the liqueur and cook until it turns bright red. Add sugar if it needs a little sweetening up.

Store in a jar and refrigerate for up to 2 weeks.

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