Turkeys love orange and rosemary. Of course the bird gets cooked with lots of rosemary, orange segments and lemons in the cavity. But, the aromatic twist on the classic Thanksgiving relish certainly should make the bird (and those who eat it) happy.
Ingredients:
3 cups fresh cranberries
1/2 C water
1/2 C sugar
2 T orange zest
1 T fresh rosemary leaves, finely minced
Directions:
Combine all ingredients in a saucepan over medium-high heat. Bring to a boil, reduce heat and simmer until the cranberries begin to pop, about 5 minutes. Remove from heat and cool. The sauce will thicken as it cools. Store in refrigerator for up to a week.
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