Chef Ben Bynum at Warmdaddy’s turns out sophisticated southern dishes and comforting soul food alongside some of the city’s best live music. Yesterday, he shared his secret to healthy collard greens, currently on the menu at his second restaurant, Green Soul. Bynum’s low-country fare is all at once soul satisfying and delicious.
Here, Chef Bynum shares his answer to traditional cranberry sauce – a sweet and tangy relish that’s the perfect accompaniment to turkey. We encourage you to ditch the can and make this virtually no-cook relish, your taste buds and leftover turkey sandwich will thank you.
Warmdaddy’s Cranberry Relish
1/2 cup water
1/2 cup sugar
1 small orange (or half a large orange)
12 oz bag of fresh cranberries
Small Sauce Pan
In a small sauce pan over medium-high heat, bring water and sugar to a boil. Reduce heat and stir gently to dissolve sugar completely. Remove from heat and allow syrup to cool.
Cut orange, including peel and pith, into 1-inch pieces, discarding any seeds, and combine with cranberries and cooled syrup in the bowl of a food processor. Pulse mixture until slightly chunky, do not puree. Chill the relish and serve alongside roasted poultry or on sandwiches.
Relish can be made in advance and will keep, refrigerated, for 1 week.
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