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Relish of Carrots, Raisins, and bits of Lime & Orange, to be served over Capon

Chelsea M-C

Capon with Relish

““How far have we come?” the dwarf asked him as they stuffed themselves with cold capon and a relish made of carrots, raisins, and bits of lime and orange.” -A Dance with Dragons

Modern Relish

Our Thoughts:

Capon is just subtly different enough from chicken to give this meal a slightly foreign feel. Because of the higher fat content, capon is generally richer and a bit more decadent than your average hen. 

I poked around for several months for a suitable historical recipe, but came up short. It seems this is one of those recipes that, like Athena, sprang fully formed from GRRM’s head. And since the modern version was so surprisingly yummy, I’ve left it at that. 

The modern relish has a nice crunchy texture, The citrus is the first taste to hit your tongue, followed by the fast tang of the vinegar, then finishes with the carrots and raisins. The carrots stay crunchy, vying for texture with the tender raisins. When paired with a bite of the capon, the combination is excellent, entirely gobbleable.

It’s equally delicious served hot from the oven, or as cold leftovers, as described in the book.

Modern Relish Recipe

 Ingredients:

Boil carrots in water until tender, around 5 minutes. Drain, saving water and reserving carrots. To 2 cups carrot water, add remaining ingredients, bring to a boil. Reduce heat and simmer, stirring often, 2-2 1/2 hours until thick like jelly. Add the cooked carrots back in and pour into hot jars and seal. If mixture is too thick, add a little water. Nutmeg and/or ginger may be used instead of cloves. Will keep for about a week in the fridge, and is excellent with chicken or capon.
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