I made cranberry-orange relish yesterday as a Turkey Day side dish and I believe the orange in both the relish and my first attempt at pawpaw preserves is what I don’t like.
My aunt, Shirley, did like the relish. I think she and I are the only ones that tried it. I used the recipe on the back of the cranberry bag:
1 bag (12 oz.) cranberries, rinsed
1 medium orange, seeded and quartered
3/4 cup of sugar, more or less to taste
1. Chop the cranberries and orange in a food processor.
2. Add 3/4 cup of sugar to the dish. Add more or less to taste
3. Let set for several hours or overnight in refrigerator before serving.
I could have used more sugar to see if that would have balanced out the twang of the orange. I also probably didn’t peel off enough of the pith (white part on the orange) and that’s bitter.
For next year’s batch of pawpaws, I plan to use a recipe a woman gave to Chris when she learned I was canning some of our fruit:
1 1/2 quart pulp
1 quart sugar
1 package of Sure-Gel
1/4 lime or lemon juice.
Hopefully I’ll like this recipe much better than our own.