Today on Food Friday, Jennifer Clair, founder of Home Cooking New York, offers her Thanksgiving preparation tips and suggestions. WAMC's Ray Graf hosts.
The number to call with your questions is 1-800-348-2551. You can also email voxpop@wamc.org.
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.
