Thursday, December 20, 2012

Triple Cranberry Relish

I automatically liked the recipe for "Triple Cranberry Relish" (page 571) because no changes were necessary to meet McDougall guidelines. As the name suggests, three forms of cranberry go into this dish: Fresh, dried, and cranberry juice. The only other ingredients are sugar and lemon zest, all of which are cooked on the stove until thick and bubbly. This sauce can be served warm, at room temperature, or chilled. I found I didn't have to cook it for the full 25 minutes, it started thickening up much sooner, and it continues to thicken as it cools, so something to watch. We had this with our Thanksgiving dinner, a much better presentation and taste than anything that comes out of a can.

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