Wednesday, December 8, 2010

Clear Out the Cranberries

I've talked about Thanksgiving leftovers for several posts, and I was quite pleased with myself for so efficiently using all the bits that remained from our feast.  One dish was a bit of a challenge to reinvent, however - the cran-orange-apple relish.  I can only eat it for so long before my palate tires of the tartness.

I knew there had to be a way to turn it into a baked good, but I wasn't sure how the consistency of the relish would effect the consistency of the batter.  Would I be able to figure out the ratios of dry ingredients to wet?  So, I turned to my cookbooks and the interweb for help.

Inspired by a recipe on the Washington Post's website and a spiral bound cookbook I inherited from my grandmother, I came up with this...

Cranberry Relish Muffins with Orange Glaze
Makes 12 to 14 muffins

1 1/4 cup leftover relish
3/4 cup sugar
1/2 cup vegetable oil
1 tsp vanilla extract
2 large eggs
2 cups flour
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/2 cup roughly chopped pecans

For glaze:
1/8 cup orange juice
3/4 cup powdered sugar
1 tsp orange zest

Preheat oven to 350 degrees F.  Spray a 12-cup muffin tin, or 6 cup large muffin tin with nonstick cooking spray.

To make muffins, combine the relish, sugar, oil, vanilla extract, and eggs in a large bowl.  Stir to combine.

Combine flour, baking soda, baking powder, and salt in medium bowl, then stir into relish mixture.

Add the chopped pecans and mix.

Fill muffin tin and bake on middle rack of oven for 25 to 30 minutes until tester comes out clean.

Let cool for about 10 minutes in tin, and then using a butter knife, loosen from the pan and finish cooling on a wire rack.

To make the glaze, combine orange juice, powdered sugar, and zest in a small bowl.  Smooth out any lumps and drizzle/spread on top of each muffin.

Serve warm or at room temperature.

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