Dried Cranberry Relish

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“Relish, you say? How is this an appetizer?”

  • I add a small bowl of this alongside wedges of cheese on my cheeseboard.
  • I top a wheel of brie with this and bake it in the oven.
  • I spoon it on French Toast.
  • I serve it with my Parmesan Biscotti.
  • I add it with goat cheese into quick rolls of puff pastry or phyllo dough for appetizer mixups.

..and I am sure you can think of other ways to serve this tasty treat!

Makes about 2.5 cups

2 cups dried cranberries
3/4 cup port
3/4 cup cranberry juice
2 oranges, zested and juiced
1/2 cup slivered almonds, toasted and finely chopped

DIRECTIONS:

1. Combine cranberries, port, zest and juices in a small saucepan.

2. Bring to a boil, then cover and reduce heat so mixture just simmers for 10 minutes.

3. Remove cover, increase heat to medium and, stirring often, reduce for 2 to 3 minutes or until thickened. Remove from heat, stir in almonds and cool before serving.

To make ahead, cover and refrigerate for 3 to 5 days.


 

Like this recipe? Why not try one of these as well?

Parmesan Biscotti

Parmesan Biscotti

Savoury Palmiers

Savoury Palmiers

Marinated Green Olives

Marinated Green Olives

 

 

 

 

 


 

Want to night out with great cuisine and a chance to learn some great recipes?

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Why not join Stephanie for a cooking class?

So many class themes to choose from – and NO ONE ever leaves hungry!

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