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When I was a growing up, one of the jobs assigned to the kids at Thanksgiving and Christmas dinners was making the cranberry relish. We had a hand-cranked grinder and the recipe called for ground cranberries and oranges mixed with sugar and perhaps a few other things (apparently I don’t have the recipe). At any rate, it was a good kid’s job — safe and easy.

I think everyone liked the relish well enough, although no one seemed to be a huge fan of it. I certainly haven’t made it since I grew up, but I’ve tried a few other recipes and rather like Mama Stamberg’s Cranberry Relish. This is a recipe, named for Susan Stamberg’s mother-in-law and featured on NPR every year. Its three claims to fame are that it’s semi-fredo

What we’re really talking about is a wonderful day set aside on the fourth Thursday of November when no one diets. I mean, why else would they call it Thanksgiving? ~ Erma Bombeck

(partially frozen), contains horseradish, and is the color of Pepto-Bismol.

This Thanksgiving I prepared a distinctly non-traditional feast, but I wanted to make some sort of nod to tradition. An acknowledgement of the many Thanksgiving meals I’ve eaten over the years. I considered pumpkin soup, but I had my heart set on Shrimp Bisque. I also considered pumpkin cheesecake (this one looked particularly good). but I didn’t think I’d have time to make it. And then I thought, “Why not cranberry mousse?”

I came up with a recipe for Rhubarb Mousse one spring and its tart sweetness has been a huge hit every time I’ve made it. I thought cranberries would also have that same affect — and I was right. The recipe, an adaptation of the rhubarb mousse recipe, would be a grand, elegant, and light ending to a heavy holiday meal.

Cranberry Mousse

1 lb fresh cranberries — washed and picked over
1/2 c fresh orange juice (about 1 1/2 oranges)
zest of 1 orange (about 2 tablespoons)
1/4 c Triple Sec (or other orange liqueur)
1 c granulated sugar — separated
1 tbsp unflavored gelatin (1 envelope)
1/2 tsp ground ginger
3 egg yolks
2 c whipping cream, chilled
1/2 c whipping cream, chilled

Reserve a few cranberries for garnish.

Place cranberries in a large sauce pan with orange juice, Triple Sec, ginger, orange zest, and 1/4 cup sugar over medium-high heat and bring to a boil. Reduce heat to medium and continue cooking, stirring frequently, until cranberries break down — about 15 minutes. Remove from heat, sprinkle with gelatin, and allow gelatin to bloom (soften and dissolve). Transfer to a food processor or blender and process until smooth. Cool.

Force cranberry mixture through a sieve, discarding solids.

In a double boiler, beat the egg yolks with 1/2 cup sugar until they are a pale yellow. Cook over just bubbling water, stirring constantly, until yolks have thickened. Cool to room temperature.

Combine cranberry mixture with egg mixture. In a large bowl, whip cream until stiff (gradually adding remaining 1/4 cup sugar) and stir 1/4 of whipped cream into cranberry mixture to lighten it. Then pour cranberry mixture into bowl with whipped cream and gently fold together. Serves 6.

Sugar High Friday #26
Festive Food Fair

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