Although I am a lover of vegetarian cuisine, I love a tart, spicy cranberry sauce with my turkey- especially with leftovers. This cranberry sauce will pair nicely with the Pumpkin Tamales and what ever roque turkey specimen may end up on your table.
1 12-ounce bag fresh cranberries
1 large blood orange
2/3 cup sugar
Pinch of salt
1 finely minced Jalapeno pepper, seeded and deveined
Tablespoon of Grand Marnier
Saute onion and jalapeno pepper, add dash of salt and set aside. Zest one blood orange. Using small sharp knife cut in half and juice. Set aside. Add fresh cranberries, zest, Grand Marnier and 2/3 cup sugar to sauce pan and cook at medium flame for 15 minutes.
Turn off and leave covered for at least ½ hour. Add liquid of orange just before serving. Then add onion-Jalapeno mixture and salt to taste. It is best to prepare this in advance. Cranberry relish can be made up to 5 days ahead. Keep refrigerated. Bring to room temperature before serving.
