Title: Spiced Cranberry Relish 2
Categories: Insert
Yield: 6 Servings

		Peel and juice of 1 medium o range
		Peel and juice of 1/2 medium lemon
3	c	Port
1	pk	Fresh cranberries; (12 ozs) washed
1/2	md	Red onion; diced
1	oz	Fresh ginger, peeled; julienned
3	tb	Dark brown sugar
1	ts	Salt
1	ts	White pepper
1/2	ts	Ground cinnamon
2	tb	Grand marnier

Recipe by: Wolfgang Puck, on "Good Morning America" 11/11/96 1) Cut the orange and lemon peels into julienne. In a small saucepan, heat the juices and 1/2 cup port. Over medium-high heat, cook the peels until tender, about 10 minutes. Reserve.

2) In a medium saucepan, combine the cranberries, onion, 2 cups port, ginger, brown sugar, salt, pepper, and cinnamon. Over medium-high heat, cook until the relish thickens, 15 to 20 minutes, stirring occasionally. Stir in the remaining 1/2 cup port, the Grand Marnier, and the reserved orange and lemon peel mixture. Cool. Transfer to a serving bowl and refrigerate, covered, until needed.

To prepare ahead: Through step 2, the relish will keep up to 1 week.

NOTE: You may want to garnish your turkey with julienned orange and lemon peel. If so, increase the number of oranges to 2 and use 1 whole lemon. Remove the extra peel before adding to the relish.

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