Today on Food Friday, Jennifer Clair, founder of Home Cooking New York, offers her Thanksgiving preparation tips and suggestions. WAMC's Ray Graf hosts.
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Cranberry-Orange Relish recipe courtesy of Jennifer Clair
Makes 2 cups
The condiment to serve with this year’s bird. Practically as easy as opening a can.
Juice and zest of 1 navel orange (zest is optional; use if you prefer a strong orange flavor)
1 12-ounce bag fresh or frozen cranberries
2 teaspoons grated fresh ginger
1/3 cup sugar
¼ cup chopped dates (optional)
In a medium saucepan, combine the orange juice and zest, cranberries, ginger, sugar, and dates. Bring the mixture to a simmer over medium-high heat, then reduce heat to low and cook, covered, until thickened and bubbly, about 15 minutes. Allow to cool to room temperature. Serve or chill for up to 2 weeks in the refrigerator.