Homity Pie (Cheesy Potato and Leek Pie)
There’s nothing I love more than a fresh, raw side dish at a heavy holiday meal. This tangy and bright Cranberry Orange Relish will be the recipe everyone at your table asks for this year—I guarantee it! This fruity relish comes together in minutes (no cooking required!), uses simple budget-friendly ingredients, and can be made ahead of time. Not to mention, the leftovers (if there are any) are fantastic on salads, sandwiches, and cheese boards.
For people who don’t love the gelatinous texture of traditional cranberry sauce, this relish is a winner! It’s somewhere between a relish and a slaw, and it’s perfectly seasoned. I put fresh cranberries, oranges, brown sugar, fresh ginger, and cinnamon into a food processor and pulse until coarsely chopped. The result is a chunky, tangy, and slightly sweet side to go with any holiday meal this season! And unlike some of our other relish recipes (see tomato relish and roasted apple cranberry relish), it doesn’t require any cooking at all. So easy!
Here’s what you’ll need to make this easy cranberry orange relish recipe:
I know trying any new recipe can be intimidating, but I promise this cranberry orange relish is a great one to start with. It’s simple and requires minimal ingredients and equipment. So PLEASE don’t feel intimidated when I say, ‘suprême your oranges!’ This is just a fancy chef term for separating the juicy segments (the bits you want) from the membrane and pith (the bitter white part). All you need is a sharp knife, a little patience, and my process photos below to guide you.
Once you get the hang of it, it’s a super fun knife skill to practice year-round. But that said, you can totally skip this step and just peel your oranges and pulse them a little in the food processor before adding everything else.
This raw cranberry relish with orange is the perfect palate cleanser for a decadent holiday meal. You already know roasted turkey and cranberries go together like two peas in a pod, but I’ll let you in on a little secret—this relish is also amazing with baked ham or roast chicken. Add some roasted veggies and sausage stuffing for a well-rounded, flavor-packed festive dinner.
Any leftovers would also work well in sandwiches, on cheese boards, mixed into salads (like my Thanksgiving salad bowls, for example!), or used to make a delicious cranberry cream cheese dip as a fun holiday appetizer.
You can keep your fresh cranberry orange relish in an airtight container in the fridge for up to a week. The salt may draw out some additional liquid as it sits, so I’d give it a good stir before serving again. You can also freeze this relish for up to 3 months. Keep in mind the texture may be slightly altered once thawed overnight in the fridge.
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Zest one orange. Then, cut both oranges using the suprême technique (see step photo!) by removing the ends of your oranges so they can sit flat on your cutting board. Then, carefully follow the natural curve of the sides of each orange with your knife, cutting away the skin and the pith.
Once your oranges are peeled so you can see the juicy pulp, trace the segments of each section of orange with your knife to pop out the juicy pulp part, leaving the pith and skin behind. Don’t forget to squeeze out the juice from the leftover skin and membrane!
Add the orange segments, 1 inch grated ginger, 12 oz bag fresh cranberries, 2 Tbsp brown sugar, 1 tsp ground cinnamon, and ⅛ tsp salt to food processor.
Pulse ingredients until a relish-consistency forms.
Let the cranberry relish sit in an airtight container for up to 24 hours so the flavors can meld and marinate together! The bright red color will come after it sits during this time. Enjoy chilled!
I’m pretty certain this homemade cranberry relish with orange will be a staple on your holiday table for years to come. It’s fresh, easy to make, and full of flavor!
The post Cranberry Orange Relish appeared first on Budget Bytes.
If you’re not familiar with homity pie, let me introduce you:
Homity pie is a traditional British recipe, which is essentially a cheesy potato and leek pie. It’s just the sort of thing we Brits do perfectly – simple ingredients, combined to make incredible comfort food. Say what you like about British food, but it’s hard to argue with buttery sautéed leeks, cheesy crushed potatoes, and a flaky shortcrust pastry case.
I’m not going to lie, this homity pie is a bit of a labour of love. It’s not a quick weeknight meal like most of my recipes – this cheesy pie is definitely one to save for a special occasion (it would be perfect for a vegetarian Christmas dinner!).
Since cooking this pie takes a bit of time and patience, don’t try to cook it against the clock. Give yourself plenty of leeway – perhaps an afternoon where you’ve not got much else on. That way, it doesn’t matter if the potatoes have to sit for a little while so you can finish cooking the leeks, or if the pastry case is ready to fill before the filling is actually cooked – you can just potter away at your own pace, and it can all be assembled when you’re ready.
There are three parts to this recipe:
These 3 elements can all be prepared simultaneously, or one at a time, depending on how good you are at multitasking. I’ve written the recipe in 3 separate parts, but if the timings work out (or if you have someone else helping you in the kitchen), you can prepare them all at the same time.
Once all three parts of the recipe are ready, they can be assembled, and baked one last time to complete your cheesy homity pie.
And by the way, I am 100% not a pastry expert. You may think my homity pie looks decidedly… rustic. But I like it that way
Any extra scraps of pastry can be baked on their own, and eaten spread with strawberry jam – my kids love it when I cook with pastry as they always get little jam tarts!
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Here’s what you’ll need to make this recipe. See the printable recipe card below for detailed ingredient quantities.
If you’re using shop-bought pastry, take it out of the fridge an hour or so before you need to use it. This helps it to soften a little, and means it’s less likely to crack as you unroll it.
I like to use a loose bottomed springform cake tin for homemade pies. It works really well because:
You can use a shallower pie tin to make homity pie if that’s what you have, but I would always recommend a cake tin if you have one.
Here’s a similar one on Amazon, with great reviews:
8-Inch Springform Cake Tin
Lay the pastry over the cake tin, and gently ease it into the corners, pressing gently (see the video below if you need more guidance). If you end up with any tears, just press the pastry back together. Trim off any extreme excess, but leave an inch or two extra around the edge of the tin, to allow it to shrink a little during baking. Prick the pastry a few times with a fork. Place the pastry case in the oven to blind bake for around 15 minutes.
Slice to serve.
Yes! The pie is best eaten fresh from the oven. However, if you need to prepare it in advance, it’s best to assemble everything, then keep it in the fridge until you’re ready to do the final bake just before serving.
The most convenient method is to reheat any leftovers in the microwave – however, this does cause the pastry to lose its crispiness. Alternatively, you can reheat in the oven at about 180°C (Gas Mark 4 / 350°F), but it may dry out a little (make sure you’ve got some gravy to hand!).
Homity pie is pretty versatile. It’s great simply served for lunch with some salad. Alternatively, it also makes a great vegetarian main course for a special occasion, e.g. Christmas or Thanksgiving.
The post Homity Pie (Cheesy Potato and Leek Pie) appeared first on Easy Cheesy Vegetarian.
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