We always had the traditional cranberry orange relish for holidays. Usually we made it with all white sugar and served it fresh on the table with turkey. But is can also be frozen and served as an appetizer or dessert course. You could shave this to make it fancy, but with how busy holidays are, I suggest setting it out to soften more like sherbet. You can consider making one recipe following the frozen cosmo direction for interested adults and another plain version for those not interested in the spirit version. —Sagegreen
cup fresh cranberries
pear, pared and cored
orange, chopped into eighths, seeds removed
honey, more or less to taste
organic cane sugar, to taste
fresh grated ginger
sprinkle of cinnamon
fresh lime juice
vodka, for cosmo option
cointreau, optional cosmo version
fresh herbal sprigs for garnish
dollops of creme fraiche or whipped cream
additional splash of cointreau, optional
In This Recipe
Roughly grind your washed, sorted cranberries, pear, and chopped orange in a blender, grinder or processor.
Blend in the honey, sugar, ginger, lime juice, and optional spirits. Sprinkle with cinnamon. Pour the mix into separate molds and freeze. You can also use fancy ice cube tray shapes. Or you can line ramekins with parchment paper for ease of unmolding (obviating the need for warm water).
To unmold, dunk the molds in warm water, but do not submerge, or simply remove the parchment paper. Plate onto individual dishes and let stand for 5 minutes to soften. Add a garnish of an herbal sprig, an optional splash of spirit, and a dollop of creme fraiche or whipped cream.