Stephen Nogal, Chef and Innkeeper, The Inn at Langley, PO BOX 835 400 First Street Whidby Island WA 98260 360/221-3033

Cranberry Relish: Traditional Item with a Twist 1 quart whole wild cranberries ground through a meat-type grinder (coarse) 6 Satsuma or Mandarin oranges or Clementines peeled and ground after the cranberries 4 Lemons, zest first, then juice and set aside 1 cup superfine sugar Combine Ingredients in a non reactive bowl, refrigerate at least one day prior to serving. Adjust with lemon and sugar to taste, this is to be a refreshing relish! Wine Recommendations: A dry rosé from Washington, California or Long Island is a great match for the Thanksgiving meal. Stephen Nogal suggests Chinook's Rosé from Prosser, Washington. It is a Loire-style rosé made with Cabernet Franc grapes. A Pinot Noir from Oregon is another delicious suggestion. Chef Nogal prefers one of Chehalem's Pinot Noirs from Ridgecrest Vineyards in Newberg Oregon. [Tips]  [Cranberry Relish ]  Turkey Tips 1999 Home

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