Saturday, November 20, 2010

Cranberry Relish with Apple Cider

Tina Miller of Bon Appétit November 2007
Husband-Tested in Alice’s Kitchen

This is quite a fine tasting relish. It’s slightly tart, and yet sweet with the flavor of apples and cider. Serve this along side your Thanksgiving bird or a roasted chicken. When dinner is over, if you have any relish left, just spoon it over turkey or chicken sandwiches or wraps with a smear of goat cheese, a layer of spinach, and a spoonful of black beans and pack it in your Easy Lunch Box, now available at Lost River Market & Deli!

2 cups apple cider
½ cup sugar
1 12-ounce bag fresh cranberries
1 medium Granny Smith apple, peeled, cored, diced
1 teaspoon finely grated lemon peel
1 tablespoon chopped fresh parsley (Optional)

Boil apple cider in heavy small saucepan until reduced to generous ½ cup, about 15 minutes (This took about ½ hour for me.) Add sugar; stir over medium heat until sugar dissolves. Transfer to bowl and chill until cold, about 1 hour.
Using on/off turns, coarsely chop cranberries, apple, and lemon peel in processor. Add cider syrup; using on/off turns, chop finely. Transfer to bowl. Cover and chill overnight.

DO AHEAD: Can be made 2 days ahead. Keep chilled. Bring to room temperature before serving.

Stir in chopped parsley, if using, and serve.


LynnP said...

Excellent recipe! The lemon zest makes it so refreshing. Really brightened up the turkey!

Alice said...

This recipe is especially good because it's so easy to make. I plan to make it again at Christmas. So glad you liked it.