Wednesday, November 26, 2008

Cranberry Moutarde Relish

3 cups sugar
1 1/2 cups water
2 vanilla beans
1 orange, zested and juiced
3 (12-ounce) bags fresh or frozen cranberries
gray salt
freshly ground black pepper
3 T Dijon mustard

Preparing the relish:
In a large saute pan combine the sugar and water and boil to form a syrup. Add the vanilla beans and orange zest and simmer briefly. Add the orange juice, cranberries and season with salt and pepper. Simmer until the cranberries start to pop, about 3 to 5 minutes. Remove from heat and add mustard. Cool to room temperature before serving, refrigerate leftovers.

Prepare at least one day in advance.


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