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Thanksgiving kicks off the holiday season and just prior to that the markets begin carrying fresh cranberries. That is one way I know the holidays have snuck up again – I start putting bags of fresh cranberries in my shopping cart.
Cranberry relish is one of the most looked forward to dishes at my Thanksgiving dinner. This one is tart and warmly spiced with cinnamon and has just a bit of heat from the cayenne pepper.
It’s the perfect foil for roast turkey, but shouldn’t be limited to just that.
Spiced cranberry relish is great on sandwiches. Turkey sandwiches, roast beef, I use this in them all.
A great use for this relish is as an accompaniment to a cheese board. A crisp cracker with a bit of aged cheddar cheese and a bit of cranberry relish makes for a flavor enhancing combination.
It pairs well with cream cheese. The bright red color contrasts with the cream cheese for an instant holiday treat.
Spiced cranberry relish is a perfect accompaniment for our Foolproof Roast Turkey.
Spiced Cranberry Relish
12 ounces fresh cranberries
1 tablespoon zested orange rind
1 cup orange juice
1/3 cup sugar
1 teaspoon cornstarch
1/4 teaspoon cayenne pepper
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon ground cloves
1 cinnamon stick.
Put all ingredients into a heavy bottomed pan and bring to a boil over high heat, stirring occasionally.
Reduce heat to medium low and simmer for about 10 to 12 minutes.
You want the cranberries to pop, but still retain some shape.
Allow to cool.
Store covered in the refrigerator for up to two weeks.
Yields 2 cups.
I use a microplane to zest the orange rind and grate the nutmeg. It produces a very fine zest that releases the most flavor into your relish.
Make it Spicy
If you would like Spicy Cranberry Relish just add a jalapeno.
Thinly slice a jalapeno and add it with the rest of the ingredients.
Use a mandoline to get really thin slices.
Include the seeds if you like it hot.
If you like it even more spicy substitute a serrano pepper for the jalapeno.
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