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GRILLED TURKEY SAUSAGE WITH SPICED CRANBERRY RELISH AND WATERCRESS SALAD

Cranberry Relish:
Zest and juice of ½ orange
Zest and juice of ½ lime
1 ½ cups of port
8 oz. Fresh cranberries
½ small red onion, chopped
1 clove garlic, minced
1 tsp. Fresh ginger, minced
1 green onion, finely chopped
1 cup brown sugar
salt & white pepper to taste
pinch of cinnamon
pinch of nutmeg

Method

1. In a medium sauce pan, combine all ingredients. Cook over medium heat until thickens about 15-20 minutes. Add zest half way through. Cool to room temperature.

4 – 4 oz. Pieces of smoked turkey sausage or 1 lb. Of turkey sausage cut into 4 pieces
1 cup firmly packed watercress
3 tbsp. Filippo Berio® Olive Oil
1 tbsp. balsamic vinegar
salt and pepper to taste

1. In a mixing bowl, combine the vinegar with Filippo Berio® Olive Oil and toss with the watercress.
2. In a non-stick sauté pan, or grill over medium coals, sear or grill the sausage until cooked through, may need to be finished in the oven at 375°.
3. On serving plates, put the relish down first, top with sausage and garnish with watercress salad.