1 navel orange
1 cup sugar
2 tbsp + 1/4 cup water
2 tsp ginger, grated
1 cinnamon stick
1 vanilla bean, split length-
1 . wise *or* 1 tsp vanilla
1 . extract
1 lb cranberries, picked over
1/2 cup raisins
Directions
Chop orange, with skin, into 1/4-in. pieces. Set aside.
Combine sugar and 2 tbsp. of the water in a large, heavy saucepan.
Cook over medium heat, stirring. until the mixture comes to a boil.
Continue cooking, without stirring, just until mixture turns golden
brown.
Stir in orange pieces, ginger, cinnamon stick and vanilla bean, if
using. Cook, stirring, for 2 minutes. Stir in cranberries, raisins
and remaining 1/4 cup water. Cook over medium heat, stirring, for 5
to 8 minutes, or until half of the cranberries pop open.
Remove the pan from heat, stir in vanilla extract at this point, if
using, and set aside to cool. Remove cinnamon stick and vanilla bean.
Refrigerated in tightly closed jars, this relish keeps for 3 months.
Makes 16 servings.
* Approximate nutritional analysis: 82 calories per 1/4-cup serving;
21g carbohydrate; 1g fiber; 1mg sodium.
** American Health -- November 1995 **
Servings: 16 servings
Caramelized Cranberry Relish Recipe brought to you by Recipe Ideas
Categories: Candy; Cranberry; Dessert; Fruit
The History of Recipes
It is actually possible to track the history of recipes way back into distant history, certainly as far back into history as early Egypt, and possibly even further than that. Interesting though that maybe, in the main part, these ancient recipes were just basic hieroglyphic or cunieform recipes for meal preparation.
The truth of the matter is, the oldest recipe in existence, according to experts are a few ancient tablets in Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel wonderful. Moving on, there were a couple of recipe books which appeared in the 14th Century ; a recipe book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. Although the titles sound familiar, they are unconnected to the spicy food that is familiar to us all today, but rather descriptions of the types of food prepared by the chefs of the rich and wealthy people of that time. Later, in the 15th century, knights returning from the crusades brought back a variety of foods and herbs from Arab cooking, such as rosemary and coriander. These new foods and spices caused a torrent in recipe publications, the majority of which are now in academic collections. During the succeeding few hundred years, the upper-class families of Wesstern Europe competed to lay on the most extravagent meals, and as a result cooks and their collection of recipes were highly sought after. Nevertheless, it wasn`t until the nineteenth century that haute cuisine and cookery books rose to prominence. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted their lives to assembling, testing, and writing down recipes for their fellow cooks to enjoy. Like it or not, the introduction of television brings us TV cooks and the demand for the accompanying recipe books. Which brings us neatly to the present day and the internet revolution, allowing us all to access thousands of recipes just like those on this site. |
We hope you enjoy this Caramelized Cranberry Relish recipe.
