Thanksgiving: Cranberry Satsuma Relish

Friday, November 25, 2005

Pheasant dinnerAs 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 Relish

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

posted November 25th, 2005 at 12:51 pm

hiya, that relish sounds really good; anything but plain old cranberry jelly…thanks for the recipe!

- J
posted November 26th, 2005 at 11:52 am

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!

posted November 27th, 2005 at 2:55 pm

Sounds great, I will give it a try.

- Jane
posted November 22nd, 2006 at 11:49 am

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

- jj

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