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.