A couple of years ago, I attended a cooking demonstration by Bay Area chef Rebecca Ets-Hokin. Since it was December, the menu featured holiday foods suitable for Christmas and Chanukah.
But anytime one serves a festive meal starring turkey or ham, a tasty condiment such as cranberry relish is in order. Here is Rebecca’s recipe for it:
- 12 oz. fresh cranberries
- 1 small orange, peel left on, cut into eighths, and seeded
- ¾ cup baker’s (superfine) sugar
- ½ tsp. orange blossom water
- Chop the cranberries and the orange in a food processor.
- Stir in the sugar and orange flower water.
- Let stand 30 minutes before serving.
Rebecca maintains that food is one means of strengthening a community through solidarity. Our culinary traditions reinforce our culture, whatever that might be.
Check out Rebecca’s website for more recipes, plus her bio, a schedule of upcoming classes, and her occasional restaurant reviews. I’ll feature more of her recipes in future articles.