Final countdown: Cranberry, Orange and Port Relish
The baking is done, there are jars of homemade mustard sitting on the counter alongside Lemon and Passionfruit Curd and the second turkey is almost ready to go. We’re due to leave the cottage tomorrow, abandoning our iced up windows – it’s just not melting these days, and that’s inside – for a few days of central heating and living with the family at my parents’ place.
But there’s one thing to remember before we go: the Cranberry, Orange and Port Relish. Not only it is essential for Christmas dinner, but the Stephen’s Day toasted brie and turkey sandwiches are just not the same without it. The recipe is here and, without a Little Missy to help, you’ll probably get it done much faster than I did!
She – and I – wish you a very happy and warm Christmas!
I love the taste of cranberries and oranges together. Thanks for the recipe!
Loving the recipe ‘Twas simple and lovely
Hi there Caroline,What a lovely quick and easy cranberry sauce, I served it with duck . After de-greasing and de-glazing the pan, I melted a little port wine jelly and added the cranberry sauce and served it over the duck breast.My guests were well impressed, taste buds were bouncing all over the place.I bought wonderful free range duck from John Finn butcher, Mitchelstown, which were reared by a lady in Kildorrery, local to you.Many thanks and Happy new year to you,Mary
Mmm…sounds wonderful, Mary! I wonder who in Kildorrery is raising ducks? Might have to look into that. Do you remember all the jointing of ducks that went on when we were preparing for our exams in Ballymaloe? I haven’t had one since!