Cranberry and orange relish recipe
- Cuisine: Modern Australian
Featured as part of our Cooks and their Books series, this recipe comes courtesy of Australian food icon Margaret Fulton.
A sauce favoured by Americans for their Thanksgiving turkey, we Australians also enjoy it with Christmas turkey and ham.
Ingredients300g frozen cranberries
1 cup caster sugar
½ cup orange juice
⅓ cup water
Grated rind of 1 orange
PreparationSimmer all the ingredients in a large heavy-based saucepan over a moderate heat for 10 minutes, until the mixture is thick. Cool before serving.
Makes 2 cups
TIP: This relish can be prepared several days ahead and kept in the refrigerator until ready to use.
SBS Cook’s Notes
This recipe has been reproduced with minor SBS recipe style changes.| Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5ml; 1 tablespoon equals 20ml; 1 cup equals 250ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55–60g, unless specified.
Recipe from Margaret Fulton Christmas by Margaret Fulton, with photographs by Mark Roper. Published by Hardie Grant Books.
If you enjoyed this Cranberry and orange relish recipe then browse more Modern Australian recipes, sauce and dressing recipes, christmas recipes, margaret fulton christmas recipes, garden barbecue at home recipes, traditional christmas dinner recipes, easy recipes, quick recipes and our most popular hainanese chicken rice recipe.
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