• Mai

Orange Blossom, Seville Marmalade & Cranberry Fresh Relish

Updated: Dec 31, 2020



Orange Blossom, Seville Marmalade & Cranberry Fresh Relish is a nice addition to your thanksgiving table. It adds a beautiful color and a vibrant fresh flavor that would compliment your roasted meats and creamed veggies. It’s fresh, slightly sweet and tart, it’s delicious.

I started with the recipe my mother in law makes every thanksgiving but Instead of sugar I boosted the sweetness of the sour cranberries with a Seville Orange marmalade that my mom sent me from a local women Co-op in the village of Ein Areek Palestine. Although you can use any sweetener you want, any citrus marmalade, cranberry jam, maple syrup or honey will be great too. I tinted the flavor of this relish with orange blossom water. Orange blossom water is so floral, its distilled with the essence of flowers from orange trees. Specifically, bitter oranges the variety that's used in the marmalade my mom sent. This variety of orange grows in Palestine and in the Levant.

For another twist on this delicious relish try my Cranberry and labaneh Crostini a perfect appetizer during the holidays.

Orange Blossom, Seville Marmalade & Cranberry Fresh Relish



Ingredients:

  • 1 orange peeled and diced

  • Zest of the orange

  • 12 Oz fresh cranberries washed

  • 1/2 tsp orange blossom

  • Add 2 tbls of Seville orange marmalade **, you can also add marmalade or maple syrup or honey. Adjust the sweetness to your liking


**Seville oranges are extremely juicy, slightly sweet, tangy and bitter. Flavors that will give any dish savory or sweet a tart, clean and crisp taste. They are ideal for marmalade because of their wonderfully strong orange taste. After a while this orange, which began as sour and bitter, is transformed into a delightfully sweet and tart marmalade, truly unmatched in flavor.


Direction:


This is the consistency we are looking for.


Grate the zest from the orange and set aside. Cut off any remaining pith from the orange. Cut the orange into chunks.


In a food processor, pulse the cranberries for a few seconds to get them going. Add the orange chunks, orange zest, and pulse until finely chopped. We are looking for a thick mixture not a puree, add the marmalade or the sweetener of choice. Add the orange blossom and pulse to combine.

If it’s not sweet enough to your liking then you can add honey, maple syrup or few tbls of sugar.

This can be assembled up to a few days in advance and enjoyed for a few days after.

For another twist on this delicious relish try my Cranberry and labaneh Crostini a perfect appetizer during the holidays.

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