Sunday, December 4, 2011

Cranberry Relish Recipe

Today's sermon tied together the preparation of Advent with the preparation of a complicated recipe for a cranberry treat that our priest thought he might like. This got me thinking about theee best cranberry recipe ever - the cranberry relish recipe I started making for Thanksgiving a few years back. It is fresh, simple, and fabulous.

Cranberry Relish
1 lime
1 (12-oz) bag fresh cranberries (3 cups)
1 medium red onion, chopped
1/2 cup sugar
1 to 2 teaspoons minced fresh serrano chile, including seeds

Finely grate 1 teaspoon zest from lime, then squeeze enough juice to measure 2 tablespoons.

Pulse cranberries with zest, juice, onion, sugar, and chile to taste in a food processor until finely chopped. Chill relish, covered, stirring occasionally, at least 2 hours (to allow flavors to develop) and up to 1 week. 

My notes: I substitute 2 jalapenos (minus the seeds) in place of the serrano pepper. Also, I find the flavor to be perfect on day 2, but then the onion becomes too strong for my liking by day 4. This is AWESOME on your turkey sandwich, too. Enjoy!

This photo is from a NY Times article from 2008 about the cranberry industry.

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