Cranberry-Orange Relish & Kamargo Pie
One of Chef Manning's favorites for Thanksgiving is Cranberry-Orange Relish. It's a fresh, tangy alternative to the stuff that comes in a can. And then there's dessert. For that, he shows us Kamargo Pie, an alternative to holiday favorite pecan pie.
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Cranberry-Orange Relish
  1. 1 12-ounce package fresh cranberries
  2. 1 orange cut into eight pieces (seeds removed)
  3. 1 cup sugar
  4. 1/4 cup orange liqueur or brandy
Kamargo Pie
  1. - 1 10-inch unbaked pie shell
  2. - 4 eggs, beaten
  3. - 3/4 cup cup maple syrup
  4. - 3/4 cup light brown sugar
  5. - 1/4 cup granulated sugar
  6. - 1/2 cup (1 stick) melted butter
  7. - 1/2 cup all-purpose flour
  8. - 2 teaspoons rye whiskey
  9. - 1 teaspoon vanilla extract
  10. - 2 medium apples, peeled, cored & sliced
  11. - 1 cup small chocolate chips
  12. - 1/2 cup craisins
  13. - 1/2 cup chopped walnuts
Cranberry-Orange Relish
  1. Put all ingredients in a food processor and pulse until smooth. Refrigerate for at least an hour before serving. Serve alongside your Thanksgiving turkey.
Kamargo Pie
  1. Mix the eggs, syrup, sugars, butter, flour, whiskey, and vanilla together. Line the bottom of the pie crust with the apples.
  2. Scatter chocolate chips, craisins, and walnuts on top of apples. Pour batter slowly over the top.
  3. Bake at 350 degrees for 40 minutes or until a toothpick comes out clean from the center.
Notes
  1. Pair with Coyote Moon Vineyard's Brianna wine.
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