Usually around this time of the year, a few supermarkets would have some fresh cranberries available in their chiller section. Packed in clear plastic bags, these fresh cranberries are great for making cranberry sauce, a traditional side dish for Thanksgiving’s roast turkey.
Unlike the canned variety, a relish made with fresh cranberries tastes, umm… fresher, and is much more delectable.
However, these past few days, the fresh cranberries are nowhere to be found in the supermarkets I frequent. I wonder why. Maybe the shipments haven’t arrived?
This means I have to make do with the canned variety when I serve my roast turkey this year. I remember reading somewhere that canned cranberry sauce can be enhanced by combining it with orange marmalade. Not a bad idea, considering that some recipes for fresh cranberry sauce use orange juice.
Well, I just tried the cranberry-orange marmalade combination and the result is not bad at all. It gives the canned cranberry sauce a less factory-manufactured taste; instead the flavor is citrusy, more appealing and more homemade.
You don’t have to have turkey to serve this cranberry-orange relish. It also makes a good side dish for roast chicken, pork chops and baked spareribs.
Spoon the cranberry sauce into a mixing bowl and break apart into smaller pieces with a spoon (just enough so the whole berries show). Transfer to a saucepan. Add the orange marmalade, sugar and orange juice.
Heat over medium heat, stirring frequently, until it comes to a boil. Let boil gently, while stirring frequently, until mixture thickens, around one to two minutes. Transfer to a sauce dish and serve as relish for roast turkey, chicken, pork chops and baked spareribs.
For more tips, recipes and stories, visit the author’s blog www.normachikiamco.com and facebook fan page www.facebook.com/normachi
kiamco. Follow on Twitter @NormaChikiamco
You can alter the ratio of cranberry sauce to orange marmalade according to your personal taste. The recipe above produces a more citrusy flavor but if you want the relish to be less citrusy, use less orange marmalade.
Be sure to buy sweet orange marmalade, not the bitter kind.
Use pure orange juice (not those labeled orange drinks, which are watery and sugary).
Disclaimer: The comments uploaded on this site do not necessarily represent or reflect the views of management and owner of INQUIRER.net. We reserve the right to exclude comments that we deem to be inconsistent with our editorial standards.
Copyright 2012 Philippine Daily Inquirer. All rights reserved. This material may not be published, broadcast, rewritten or redistributed. To subscribe to the Philippine Daily Inquirer newspaper in the Philippines, call +63 2 896-6000 for Metro Manila and Metro Cebu or email your subscription request here.
Factual errors? Contact the Philippine Daily Inquirer's day desk. Believe this article violates journalistic ethics? Contact the Inquirer's Reader's Advocate. Or write The Readers' Advocate: c/o Philippine Daily Inquirer Chino Roces Avenue corner Yague and Mascardo Streets, Makati City, Metro Manila, Philippines Or fax nos. +63 2 8974793 to 94