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!

http://www.easylunchboxes.com/


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.

2 comments:

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.

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