What's for lunch: Orange-cranberry relish with horseradish - Tucson News Now

What's for lunch: Orange-cranberry relish with horseradish

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Recipe for "Orange-Cranberry Relish with Horseradish" from Chef James Wallace at Westward Look Resort.

INGREDIENTS:

24 ozs. Cranberries (Fresh or Frozen)

1 Cup Orange Juice-Freshly Squeezed

1 Each Naval Orange

     Zest Removed then Peeled

     Segmented

1 Each Lemon

     Zest Removed then Peeled

     Segmented

1 Cup Granulated Sugar

2 Tbsp. Ground Horseradish [optional]

2/3 Cup Chopped Pecans-Toasted

1 Cup Corn Starch ‘Slurry'

 

TOOLS:

1 Each 5 Quart Saucepan

1 Each Kitchen Spoon

 

METHOD:

1. Place cranberries in pan on medium-high heat and bring to a boil

2. Add the citrus segments and ‘stew' for 15 minutes

3. Add the zest and orange juice and continue cooking

4. Add the granulated sugar and start to smash some of the cranberries

5. Stir in the horseradish [optional]

6. Adjust flavor with granulated sugar.

7. Adjust the consistency with corn starch slurry

8. Fold in the toasted pecans.

9. Chill for service

 

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