Clark Point Catering’s Huyen Tran is an excellent cook, but the Southwest Harbor chef gave us an adapted version of her late uncle-in-law John Gemmill’s cranberry relish recipe. John used to spend summers in East Franklin.
Huyen recommends making the relish at least one day ahead. The relish keeps for at least a week and goes well with leftovers.
“Cranberry relish is often too sweet, too bitter, or resembles a holiday Jell-O of some description,” she writes. “You will never mistake Uncle John’s punchy creation for something that came from a can.”
Editor’s Note: Clark Point Catering’s Huyen Tran recently responded to The American’s invitation to submit favorite, tried-and-true holiday recipes. Send yours to [email protected] or to The Ellsworth American, 30 Water St., Ellsworth, ME. 04605.
Uncle John's Fresh Cranberry Relish
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Clark Point Catering’s Huyen Tran gave us this adapted version of her late uncle-in-law John Gemmill’s cranberry relish recipe.