Cranberry relish is expected at the Thanksgiving table, but it doesn’t have to be boring. Try this spicy version we found in the New York Times recipe section. It’s simple to make, and as you can see, quite stunning to the eye. As usual, we urge you to try it out ahead of time to make sure it passes your taste test. It sure passed ours!
Total time: about 15 minutes
1 cup sugar
1/4 cup cider vinegar
1 teaspoon salt
1 1/2 pound tart, crisp apples, peeled and cut in 1/2-inch chunks
1 pound cranberries
1 tablespoon grated ginger
2 teaspoons finely chopped jalapeño or Serrano chile
Pinch cayenne pepper
1. Over medium heat, in wide stainless steel skillet, heat sugar, vinegar and salt, stirring to dissolve.
2. Add chopped apples and cranberries, and increase heat to medium-high. Let fruit cook, uncovered, for 5 to 7 minutes, stirring carefully, until apples are tender but still hold their shape.
3. Add ginger, jalapeño and cayenne, mix gently and cool to room temperature. May be prepared ahead and refrigerated up to 4 days.
YIELDS ABOUT 4 CUPS
By DAVID TANIS, COURTESY OF NY TIMES