Thanksgiving is right around the corner.. serve fresh cranberry relish on your menu

It’s that time of year again ... the time when bags of cranberries arrive on the shelves of our markets produce sections.

Prior to refrigerated trucking, you could not find cranberries if you lived too far from a grower.

In 1912, the United Cape Cod Cranberry Company was formed and began the commercial process of canning a cooked cranberry and sugar sauce.

The canned sauce could be shipped anywhere and became so popular that it evolved into a national traditional favorite to accompany roasted turkey.

But nowadays fresh cranberries are available nationwide, and the chefs of the Culinary Institute of America encourage you to try making your own cranberry relish this holiday season.

“Fresh cranberries are round like large marbles with a deep red color and a very tart flavor,” says CIA chef Robert Mullooly.

“They should be plump and bright and are excellent when paired with sweeter fruits to balance their tartness,” said Mullooly.

“If you prefer to make this dish without alcohol, you can substitute additional orange juice for the triple sec or Grand Marnier.”

The cranberry is one of two berries — along with the blueberry — native to North America. It’s an unusual fruit in that it grows in wet bogs primarily in the American North.

Wisconsin is the heaviest producer, followed by Massachusetts, but cranberries are also grown in New Jersey and the Pacific Northwest.

So go grab a bag of those beautiful fresh cranberries, and with just a few ingredients, you can make and serve this quick and delicious recipe for your guests this holiday season.

ON THE WEB

Go to savannahnow.com/accent to watch CIA’s Chef Robert Mullooly demonstrate how to prepare Fresh Cranberry Relish.


FRESH CRANBERRY RELISH

One 12-ounce bag of fresh or frozen cranberries

1/3 to 1/2 cup sugar

1/3 cup orange juice

1/4 cup orange liqueur such as Grand Marnier or Triple Sec

2 to 3 tablespoons orange marmalade

1. If using fresh cranberries, wash, pick through, and dry them thoroughly.

2. In a medium saucepan, mix 1/3 cup of sugar with the cranberries and the remaining ingredients. Taste to adjust sweetness and add more sugar if desired.

3. Place over medium-high heat and simmer, stirring occasionally until the berries pop.

4. You may serve hot or cold.

Makes 6 servings

Nutrition Analysis per 1-ounce serving: 40 calories, 0 g protein, 9 g carbohydrate, 0 g fat, 0 mg sodium, 0 mg cholesterol, less than 1 g dietary fiber.