Congratulations to Catherine L. of Springfield, MA for winning my latest contest. Catherine won two signed copies of How to Seduce a Duke (one for her and one for a friend) … and a secret extra prize.
Be sure to enter my next contest, beginning later today, for your chance to win one of my Twelve Days of Goodies packages. Each box will contain books from my backlist as well as signed books (and other goodies) from my author friends such as Anna Campbell, Leanne Heath, Tracy Anne Warren, Christina Dodd, Eloisa James, Julia Quinn and many others! One winner will be drawn December 1-12, and then on December 31st, a grand prize winner will be sent a pearl necklace. You only need to enter once to be included for all of the drawings.
And now, In honor of Catherine in Massachusetts and Thanksgiving, I am including my super easy recipe for fresh cranberry relish. Every year my family begs me to bring this cranberry dish. It is so fast and simple to make, I always agree.
Fresh Cranberry Relish (serves 6)
10-minute preparation, 1-hour in refrigerator
12 oz fresh cranberries (or 1 bag Ocean Spray fresh cranberries)
1 juice orange (they have thinner skins generally)
1 cup sugar
1 tablespoon fresh grated ginger (don’t use powdered, it won’t work)
1/2 cup pecans (optional)
Simple instructions: Dump it all into a food processor and pulse. Cover and refrigerate for an hour.
Detailed instructions: Cut the orange into eighths, removing the seeds. Drop four of the orange pieces, skin and all, into a food processor and pulse a couple of times (just so the orange is chopped but not pulverized.) Set aside a few whole cranberries for garnishing later, and then pour half of the fresh cranberries into the food processor. Add half of the pecans (optional), and then half of the sugar. Pulse the food processor until the cranberries, orange and nuts are chopped (half pea size) but not turned to mush. Scrape into a bowl. Repeat the process with the other half portion of the ingredients. Stir it up.
Everything might look a little pink from the sugar at this point, but it will become rich red in an hour. Add more sugar to taste if you like a sweet cranberry relish, but as the juices mix with the sugar, the cranberry relish will naturally become a little sweeter. Cover and refrigerate for at least an hour before serving. Empty into a pretty serving bowl, and garnish with the reserved whole cranberries and a few pecan halves (I use one berry to three pecan halves for a holly leaf shape.)
Enjoy!
