Cranberry relish - master chefs
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Cranberry relish - master chefs
  Cranberry    Relish    Basics    New York  
Last updated 6/12/2012 12:56:42 AM. Recipe ID 19008. Report a problem with this recipe.
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      Title: Cranberry relish - master chefs
 Categories: Basics, Relishes, Masterchefs, New york, Tfs
      Yield: 6 Cups
 
      1 lg Orange, navel
      1    Lime
      1 tb Ginger, fresh, grated
      2    Cinnamon, sticks
      1    Chili, dried
      1    Vanilla, bean, split
           -- lengthwise
      2 c  Sugar
      1 c  Raisins
      2 lb Cranberries, fresh
 
       Cut the orange and lime, with their skins, into a 1/4-inch dice.
  Set aside.
  
       Tie the ginger, cinnamon sticks, chili and vanilla bean in
  cheesecloth and set aside.
  
       Place the sugar in a heavy large skillet, preferably one with
  straight sides.  Stir constantly over high heat until sugar turns
  light amber. The sugar must be cooked carefully to prevent burning;
  break up lumps as you go.  (If there are still lumps of sugar after
  it begins to color, work over low heat, or off heat, until mixture is
  smooth.)
  
       Stir in the orange, the lime and the bag of spices, and cook
  over high heat, stirring constantly for 5 minutes.  Fold in the
  raisins and cranberries, stirring gently to coat with caramelized
  sugar.  Cook over medium heat, stirring gently, until about half of
  the cranberries pop open, about 10 minutes.  Remove the pan from the
  heat and cool.
  
       Remove the bag of spices and spoon the relish into sterilized
  jars. Cover tightly and refrigerate for 1 month.  This relish keeps
  about 3 months.
  




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Recipe ID 19008 (Apr 03, 2005)

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