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.
