Cranberry Relish Two Ways
This cranberry relish makes two batches: one enhanced with citrus to suit more traditional tastes, and the other with seven-pepper jelly for those who love the spicy flavor. For best results, use fresh cranberries — never frozen — and the best oranges you can find. Presented with the individual tastes of guests in mind, cranberry relish served two ways can be a thoughtful addition to any Thanksgiving table.
Makes 4 cups
1 pound fresh cranberries
1 cup sugar
1/2 cup freshly squeezed orange juice
Zest of 1 orange
4 oranges, segmented, pith and membranes removed
1 cup seven-pepper jelly
1 tablespoon fresh herbs, such as rosemary and thyme
1. In a medium saucepan, bring 1 cup water to a simmer. Add the cranberries, sugar, orange juice and zest. Stir until sugar is dissolved and the cranberries begin to pop, about 15 minutes.
2. Remove from heat. Divide relish in half, reserving half. Add orange segments to half of the cranberries. Stir to combine.
3. Add pepper jelly and fresh herbs to the remaining half. Stir to combine. Serve relishes in separate dishes.
This recipe appears courtesy of Martha Stewart Living