A new essential in the kitchen, the grill pan is a wonderful tool cooks everywhere are falling in love with. It's great for low-fat cooking and is a must-have for rainy days and city dwellers who dream of grilling but don't have the outdoor space. Delicious, healthy meals happen in minutes with chef Jamee Ruth's easy techniques and recipes.
I have been making this relish for years as an unusual Thanksgiving condiment. I always buy as many bags of cranberries as I can when they appear in the market and freeze them so I can enjoy this throughout the year. If you are familiar with the technique, try canning this zesty relish.
Serves 2 as a main course
Cranberry-Tangerine Relish
1/2 cup (1 stick) unsalted butter
2 cups fresh cranberries, rinsed and picked over
1/2 cup sugar
1 cup fresh orange juice
2 cups canned mandarin oranges, drained
1/4 cup coarsely chopped fresh mint leaves, plus 2 extra sprigs for garnish
2 boneless, skinless turkey cutlets, 5 to 6 ounces each, rinsed and patted dry
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
To make the cranberry-tangerine relish: In a medium skillet, melt the butter over medium heat. Add the cranberries and sauté for about 4 minutes, until they begin to burst. Add the sugar and sauté for 2 minutes more. Add the orange juice and let simmer for about 6 minutes, until the mixture begins to thicken. Remove from the heat and let cool to room temperature. Transfer to a medium glass or nonreactive metal bowl and gently stir in the oranges and mint. Let stand, loosely covered, for at least 1 hour at room temperature. (The relish can be made 1 day in advance and kept in the refrigerator. Bring to room temperature before serving.)
Preheat a grill pan over medium heat until very hot. Season the turkey with salt and pepper, add to the pan, and cook for 5 minutes. Turn and cook for 5 minutes more, until the center of the turkey springs back when pressed with a fingertip. Transfer to warm plates, top with the relish, and garnish with a sprig of mint.
