As tasty as it is, photographing half attacked pheasant doesn’t yield the most aesthetically pleasing image! This Thanksgiving I had the pleasure of having my first taste of this bird , and also actually enjoying crispy turkey skin for the first time too.
The turkey was BBQ’ed which yielded an amazing outer skin! Not usually a skin nibbler, this was a pleasant surprise to crunch on.
Last year Mom introduced me to this great Cranberry Relish recipe that is a zip to make with a food processor. It’s sweet with a really great texture, and is heaven on fresh warm rolls with a layer of butter!
Cranberry Satsuma Relish
In a food processor combine:
- 6 oz of fresh cranberries (not frozen)
- 2 satsumas (if unavailable, use half an orange), skin and all, make sure to pick of those pesky stickers though
- 1/2 cup of sugar
- 1/2 cup pecans (optional)
Whirl till everything is chopped up to the same size.
Enjoy!
4 Comments
hiya, that relish sounds really good; anything but plain old cranberry jelly…thanks for the recipe!
Hope you had a wonderful Thanksgiving! I love pheasant, so I’m glad to see that someone else likes it too. That relish looks divine – there are so many yummy-looking cranberry recipes that I think I need to eat it more often than just for Thanksgiving!
Sounds great, I will give it a try.
making the relish now! i just happened to buy some satsumas at the store yesterday ‘cos they looked so pretty, and here’s the perfect opportunity to use them! thanks!
- Excellent! Mom’s making some too.
It’s sooooooo good on a warm buttered roll!–McAuliflower
