Cape Cod cranberry orange relish
At every Thanksgiving table there is some kind of cranberry, whether it is canned, sauced, or chopped into a relish. We have always been a relish family. Again, this is a preference of texture – something to balance all of the sweet mash on the dinner plate like peas and pearl onions do. And if the relish is tangy, even better for cleansing the palate between the second and third helpings of sweet potato casserole.
I was delighted to come across this recipe in “Cape Cod Table” by Lora Brody. It has walnuts and lime juice to keep that tangy texture that I like. It also uses brown sugar and maple syrup as sweeteners instead of white sugar. I like a dish that tells a story and this one tells the story of New England. (more…)
Kitchen Report 