Musings of a Dreamer." Rhonda is a fellow contributor to All-Romance Ebooks' Passionate Cooks recipe collection (which is absolutely free to download!) and has been a cordial hostess.
I recommend the cookbook--all of the recipes are favorites from erotica and erotic romance writers--but if you'd like a head start on the cranberry relish, here's how I make it. The canned jelly sauce might always have a place on your table out of nostalgia, but I guarantee this new way to dress up cranberries will delight your palate!
First I chop 1 1/2 cups walnuts in a food processor, but not too fine to give the relish character. I put the nuts in a large storage bowl, then pick through two bags of fresh cranberries to get 12 ounces of unbruised, healthy red berries. These get chopped fine in the food processor and added to the nuts. I put two peeled and cored Pippin apples into the chopper, then add them to the bowl along with 2/3 cup sugar, 1/2 cup orange marmalade, 2 teaspoons lemon juice, 2 Tablespoons Grand Marnier (or Curacao) and 1/4 teaspoon ground cinnamon. The relish needs to age overnight, but then it's ready to eat. It will keep well for weeks but it never lasts that long.
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