Anyone remember a cranberry relish/sauce from Richard in Cincy

B

barbara-in-va

Well-known member
I have used it for years and absolutely love it. I want to make it to serve with dinner this coming weekend as a lead into Thanksgiving. I have turned my recipe collection upside down and can't find it but I know it is in there. I am a paper kinda gal, I have not saved my recipes on the computer :(

N/M I FOUND IT!!!! Mis-filed, ARGH!! In case you have not tried it, it is amazing!

1 lb fresh cranberries, chopped
2 granny smith apples, diced
1/2 C sugar
1/4 C brown sugar
3/4 C orange marmelade
2 t lemon juice
2 t lime juice
1 t orange zest
1 t lime zest
1 t lemon zest
1/4 C orange flavored vodka (or a mix of plain vodka and grand marnier)
1 small box frozen raspberries, thawed & drained (I have never added these for various reasons)
1 1/2 C chopped nuts
1/2 t cinnamon
pinch of mace

Stir together and let it get acquainted a while before serving (Richard's words!)

My menu for 8 for this weekend:
Endive stuffed with apples, shallots, blue cheese drizzled with honey
Pork Marsala from fine Cooking
Shaved Brussel Sprout Salad with a Lemon Maple dressing
Richard's Cranberry relish
Scalloped potatoes
Kind Arthur Focaccia mix (as I can not bake yeast bread for anything) with herbed dipping oil

Pumpkin Pecan bourbon pie
Maybe a few early Christmas cookies or
Maybe an apple pie if I have time ???
 
Last edited:
barbara-in-va said:
I have used it for years and absolutely love it. I want to make it to serve with dinner this coming weekend as a lead into Thanksgiving. I have turned my recipe collection upside down and can't find it but I know it is in there. I am a paper kinda gal, I have not saved my recipes on the computer :(

N/M I FOUND IT!!!! Mis-filed, ARGH!! In case you have not tried it, it is amazing!

1 lb fresh cranberries, chopped
2 granny smith apples, diced
1/2 C sugar
1/4 C brown sugar
3/4 C orange marmelade
2 t lemon juice
2 t lime juice
1 t orange zest
1 t lime zest
1 t lemon zest
1/4 C orange flavored vodka (or a mix of plain vodka and grand marnier)
1 small box frozen raspberries, thawed & drained (I have never added these for various reasons)
1 1/2 C chopped nuts
1/2 t cinnamon
pinch of mace

Stir together and let it get acquainted a while before serving (Richard's words!)

My menu for 8 for this weekend:
Endive stuffed with apples, shallots, blue cheese drizzled with honey
Pork Marsala from fine Cooking
Shaved Brussel Sprout Salad with a Lemon Maple dressing
Richard's Cranberry relish
Scalloped potatoes
Kind Arthur Focaccia mix (as I can not bake yeast bread for anything) with herbed dipping oil

Pumpkin Pecan bourbon pie
Maybe a few early Christmas cookies or
Maybe an apple pie if I have time ???
Click to expand...
What time should I arrive? 😁 Yum!
 
barbara-in-va said:
I have used it for years and absolutely love it. I want to make it to serve with dinner this coming weekend as a lead into Thanksgiving. I have turned my recipe collection upside down and can't find it but I know it is in there. I am a paper kinda gal, I have not saved my recipes on the computer :(

N/M I FOUND IT!!!! Mis-filed, ARGH!! In case you have not tried it, it is amazing!

1 lb fresh cranberries, chopped
2 granny smith apples, diced
1/2 C sugar
1/4 C brown sugar
3/4 C orange marmelade
2 t lemon juice
2 t lime juice
1 t orange zest
1 t lime zest
1 t lemon zest
1/4 C orange flavored vodka (or a mix of plain vodka and grand marnier)
1 small box frozen raspberries, thawed & drained (I have never added these for various reasons)
1 1/2 C chopped nuts
1/2 t cinnamon
pinch of mace

Stir together and let it get acquainted a while before serving (Richard's words!)

My menu for 8 for this weekend:
Endive stuffed with apples, shallots, blue cheese drizzled with honey
Pork Marsala from fine Cooking
Shaved Brussel Sprout Salad with a Lemon Maple dressing
Richard's Cranberry relish
Scalloped potatoes
Kind Arthur Focaccia mix (as I can not bake yeast bread for anything) with herbed dipping oil

Pumpkin Pecan bourbon pie
Maybe a few early Christmas cookies or
Maybe an apple pie if I have time ???
Click to expand...
I love this cranberry relish too, sadly the few people that like cranberry sauce will only eat the smooth canned one with the ridges for authenticity. :LOL:
Enjoy your company!
 
monj said:
I love this cranberry relish too, sadly the few people that like cranberry sauce will only eat the smooth canned one with the ridges for authenticity. :LOL:
Enjoy your company!
Click to expand...
Yes, I always had to serve the canned as well for those that liked it, but I had to have fresh too. Even if only I ate it.
 
barbara-in-va said:
I have used it for years and absolutely love it. I want to make it to serve with dinner this coming weekend as a lead into Thanksgiving. I have turned my recipe collection upside down and can't find it but I know it is in there. I am a paper kinda gal, I have not saved my recipes on the computer :(

N/M I FOUND IT!!!! Mis-filed, ARGH!! In case you have not tried it, it is amazing!

1 lb fresh cranberries, chopped
2 granny smith apples, diced
1/2 C sugar
1/4 C brown sugar
3/4 C orange marmelade
2 t lemon juice
2 t lime juice
1 t orange zest
1 t lime zest
1 t lemon zest
1/4 C orange flavored vodka (or a mix of plain vodka and grand marnier)
1 small box frozen raspberries, thawed & drained (I have never added these for various reasons)
1 1/2 C chopped nuts
1/2 t cinnamon
pinch of mace

Stir together and let it get acquainted a while before serving (Richard's words!)

My menu for 8 for this weekend:
Endive stuffed with apples, shallots, blue cheese drizzled with honey
Pork Marsala from fine Cooking
Shaved Brussel Sprout Salad with a Lemon Maple dressing
Richard's Cranberry relish
Scalloped potatoes
Kind Arthur Focaccia mix (as I can not bake yeast bread for anything) with herbed dipping oil

Pumpkin Pecan bourbon pie
Maybe a few early Christmas cookies or
Maybe an apple pie if I have time ???
Click to expand...
Oh I am groaning. It has been so long since I have 'done' endive. I will look for the recipe. Thank you.
 
barbara-in-va said:
I have used it for years and absolutely love it. I want to make it to serve with dinner this coming weekend as a lead into Thanksgiving. I have turned my recipe collection upside down and can't find it but I know it is in there. I am a paper kinda gal, I have not saved my recipes on the computer :(

N/M I FOUND IT!!!! Mis-filed, ARGH!! In case you have not tried it, it is amazing!

1 lb fresh cranberries, chopped
2 granny smith apples, diced
1/2 C sugar
1/4 C brown sugar
3/4 C orange marmelade
2 t lemon juice
2 t lime juice
1 t orange zest
1 t lime zest
1 t lemon zest
1/4 C orange flavored vodka (or a mix of plain vodka and grand marnier)
1 small box frozen raspberries, thawed & drained (I have never added these for various reasons)
1 1/2 C chopped nuts
1/2 t cinnamon
pinch of mace

Stir together and let it get acquainted a while before serving (Richard's words!)

My menu for 8 for this weekend:
Endive stuffed with apples, shallots, blue cheese drizzled with honey
Pork Marsala from fine Cooking
Shaved Brussel Sprout Salad with a Lemon Maple dressing
Richard's Cranberry relish
Scalloped potatoes
Kind Arthur Focaccia mix (as I can not bake yeast bread for anything) with herbed dipping oil

Pumpkin Pecan bourbon pie
Maybe a few early Christmas cookies or
Maybe an apple pie if I have time ???
Click to expand...
Bookmarked this! It sounds so different. The past few years I have been making Negroni cranberry sauce, plus I do like the jellied for sandwiches.
 
barbara-in-va said:
Marg recipe is from a Sur La Table cooking class. Let me know if you don't see one you like and I will post this one!
Click to expand...
What an enticing site that is. There don't seem to be any recipes though. But there are lots posted online, so I'll just take some hints from those. Thanks Barbara.

I like to dig up veg that most people don't use. I like braised endive and often do braised fennel.
 
barbara-in-va said:
Marg recipe is from a Sur La Table cooking class. Let me know if you don't see one you like and I will post this one!
Click to expand...

STUFFED ENDIVE WITH GRAPES, PECANS AND BLUE CHEESEYield: 4 servingsBelgian Endive is closely related to chicory and radicchio. The rocket-shaped vegetable is slighty bitter and the leaves areperfectly shaped for stuffing. Commonly called “en-dive” the correct pronunciation is “on-deeve.”_______
1 tablespoon minced shallot
1 teaspoon honey
1 teaspoon Dijon mustard
2 tablespoons crème fraiche or whole milk Greek yogurt, plus more as needed
2 teaspoons extra-virgin olive oil, plus more for drizzling
1 tablespoon finely chopped herbs, such as tarragon, parsley and chives, plus more for garnish
Kosher salt and freshly ground black pepper
4 ounces good quality blue cheese, crumbled
1/2 cup chopped pecans, toasted and roughly chopped
1 cup red seedless grapes, cut in half
2 heads endive, stemmed and leaves separated_______

in to a medium bowl, whisk together the shallot, honey, mustard, crème fraiche, olive oil, and herbs. Taste and adjust seasoning with salt and pepper and fold in the cheese, pecans, and grapes.

Arrange the endive on a serving platter. Stuff each leaf with about 2 tablespoons of filling. Garnish with a drizzle of olive oil.
Best served immediately, but stuffed spears can be made ahead, covered and chilled up to 2 hours ahead.
 
barbara-in-va said:
STUFFED ENDIVE WITH GRAPES, PECANS AND BLUE CHEESEYield: 4 servingsBelgian Endive is closely related to chicory and radicchio. The rocket-shaped vegetable is slighty bitter and the leaves areperfectly shaped for stuffing. Commonly called “en-dive” the correct pronunciation is “on-deeve.”_______
1 tablespoon minced shallot
1 teaspoon honey
1 teaspoon Dijon mustard
2 tablespoons crème fraiche or whole milk Greek yogurt, plus more as needed
2 teaspoons extra-virgin olive oil, plus more for drizzling
1 tablespoon finely chopped herbs, such as tarragon, parsley and chives, plus more for garnish
Kosher salt and freshly ground black pepper
4 ounces good quality blue cheese, crumbled
1/2 cup chopped pecans, toasted and roughly chopped
1 cup red seedless grapes, cut in half
2 heads endive, stemmed and leaves separated_______

in to a medium bowl, whisk together the shallot, honey, mustard, crème fraiche, olive oil, and herbs. Taste and adjust seasoning with salt and pepper and fold in the cheese, pecans, and grapes.

Arrange the endive on a serving platter. Stuff each leaf with about 2 tablespoons of filling. Garnish with a drizzle of olive oil.
Best served immediately, but stuffed spears can be made ahead, covered and chilled up to 2 hours ahead.
Click to expand...
I’ve have several “discussions“ with people, possibly relatives, who insist it’s en-dive. Don’t even try to ask the produce person where the on-deeve is. On-deeve for the win! And this sounds delicious! Thank you 😁
 
You must log in or register to reply here.
Back
Top