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
We are able to follow the history of `recipes` back into history, at least as far back as pharonic Egypt, and potentially, even further back. Interesting though that maybe, these, ancient recipes were just primitive pictorial recipes for food preparation.
The truth of the matter is, the oldest recipe discovered so far, according to food historians are a few clay tablets in Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `blissful`. Later on, in The time of the roman empire around 25BC a man called Apicius compiled a few documents detailing recipes enjoyed by his fellow Romans. In his publication, Apicius recounts how the meals were divided into appetizers, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef tells us how the chefs of Roman times used many different spices and herbs, including a few that will be familiar to modern chefs like thyme, fennel and parsley. Later, in the fifteenth century, the Crusaders brought back a variety of foods and spices from middle-east cuisine, including spices like coriander, basil and rosemary. The introduction of these new herbs and spices created a surge in manuscripts on food, the majority of which are now in private collections. During the following few hundred years, the wealthy families of the West competed to serve up the most extravagent meals, and because of this the best chefs and their recipes could command a high salary. Even so, it was during the 1800s that formal cookery and cookery books rose to prominence. The Famous Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, devoted their lives to collating, testing, and publishing recipes that were common in the better off homes of the day. By the advent of the 20th century, cooking books were highly popular as a result of higher levels of literacy, people having increased spare time and having more money to spend. |
We hope you enjoy this Caramelized Cranberry Relish recipe.
