This taste without a chef gives a nice color and interesting textures to the turkey dish. It is also excellent for sandwiches.
The original recipe required 10 kumquats; we have used gooseberries instead for their current availability and because they are a little bit sour and citrusy compared to kumquats. If you can not find gooseberries, use the coarsely minced navel orange peel-on.
Forward: the taste can be refrigerated in an airtight container for up to 2 weeks or frozen for up to 1 month. Defrost for one night in the fridge.
12to 14 fresh gooseberries, rinsed (see note)
Meat of 1 navel orange, coarsely chopped (without marrow)
1/2cuppacked light brown sugar
1/2cuppine nuts toasted (see NOTE)
1/3cupGrand Marnier or cherry (can replace 3 tablespoons of pomegranate molasses mixed with 2 tablespoons of water)
Combine blueberries and gooseberries in a food processor. Impulse just enough time for it to be roughly minced, then transferred to a bowl.
Mix the orange, both the sugars, pine nuts and liqueur, until well incorporated. Leave to rest for at least 15 minutes, then mix again before serving or storing.
NOTE: Toast the pine nuts in a small dry pan over medium-low heat until they become fragrant and slightly golden, stirring the pan to avoid burns. Cool completely before use.
From "Nantucket Open-House Cookbook" by Sarah Leah Chase (Workman, 1987).
Tested by Bonnie S. Benwick; send an email to email@example.com.
Did you have this recipe? Take a picture and tag us on Instagram with #eatvoraciously.
For a version of this easy to print and scalable recipe, view it here.
The nutritional analysis is based on 16.
Calories: 100; Total fat: 3 g; Saturated fat: 0 g; Cholesterol: 0 mg; Sodium: 0 mg; Carbohydrates: 16 g; Dietary fiber: 2 g; Sugars: 12 g; Protein: 0 g.