Rosemary Tomato Confit
When I have a ton of fresh tomatoes on hand, this is one of my favorite things to make.
One of my favorite things about writing my blog has been the connections – old and new – that I’ve made from it. Over the past (almost) two years, I’ve met tons of new friends in the food/blog/foodblog industry and had the pleasure of reconnecting with friends and relatives that I had lost touch with, through Facebook, blog comments and more.
That’s also how I ended up with this amazing cranberry relish recipe, that I brought to our Thanksgiving celebration this year. A friend from high school, Allison Rinaldi, was kind enough to share it when I posted about needing cranberry recipes on my Facebook (she is a terrific designer – check out her work here!).
I also want to note that it does NOT have to be Thanksgiving to enjoy a delicious cranberry sauce/relish. We ate the last bit of it on top of crepes last night for dinner and it was perfect (and better with age!). Thank you, Allison, for sharing this recipe! I’ll be making it again.
Alison shared with me that her recipe had been passed down from a family friend.
Ingredients for 12 servings or about 6 cups of relish. Here’s what you need:
1 medium orange
2 Rome or Red Delicious apples (about 1 ¼ lbs.) pared, cored and sliced
1 tbs. lemon juice
12 oz. fresh cranberries (about 3 cups)
¾ cup sugar
2 tbs. Brandy, or more to taste (I didn’t have any on hand, so I subbed bourbon 🙂 )
Dash of salt
Orange slices for garnish (optional)
Cut orange in half and squeeze juice from one half. Cut remaining half of orange into small pieces, discarding seeds. Pare and core apples. Cut into slices and toss with lemon juice.
In the bowl of a food processor, place half the apple slices, half the orange pieces and half the cranberries. Process until coarsely chopped. Remove to bowl. Repeat with remaining apple, orange and cranberries; add to bowl. (Small admission: I somehow missed this step, so half of mine is in a rough chop. It still worked! 🙂 )
Stir in orange juice, sugar, brandy/bourbon and salt. Refrigerate until serving time – ideally leave in the refrigerator overnight so the flavors can really develop. Garnish with orange slices, if desired.