Cranberry Relish with Hibiscus and Fennel
Servings: 4-8 Source: Culinary Vegetable Institute at The Chef’s Garden There is simply no canned substitution for this sauce. Cranberry sauce tends to be polarizing at the Thanksgiving table. Some people like it, […]
Ingredients
- 1 cup sugar
- 1 tbsp corn starch
- 1 cup water
- 12 ounces fresh or frozen cranberries
- 1 orange, zested and juiced
- Kosher salt
- 1 saché of tea
- 1 small package petite fennel fronds
- 1 small package cranberry hibiscus leaves
Directions
- In a small saucepan over low heat, combine sugar cornstarch and water until sugar and starch dissolves.
- Add cranberries, 1 tea bag, the orange juice and cook until they burst (10 minutes). Remove from heat and remove the tea bag.
- Add the orange zest and a pinch of salt. Let the relish cool completely.
- Chop half of the fennel and half of the hibiscus. Add the chopped herbs to the relish.
- Transfer to a resealable container and refrigerate until ready to serve.
- Garnish with the remaining fennel and hibiscus leaves just before serving.
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