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Cranberry-Bourbon Relish

Source: Food & Wine
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  25 Minutes
Total Time:  25 Minutes
  Serves 12
Besides being quite at home alongside turkey, this tangy cranberry relish makes a good accompaniment to any pate or cold or smoked meat.
1 cup bourbon
1/4 cup minced shallots
Grated zest of 1 orange
One 12-ounce package of fresh cranberries, picked over
1 cup sugar
1 teaspoon freshly ground pepper
In a small nonreactive saucepan, combine the bourbon, shallots and orange zest. Bring to a boil over moderate heat, then simmer, stirring occasionally, until the bourbon is reduced to a syrupy glaze, about 10 minutes.

Add the cranberries and sugar, stirring well until the sugar dissolves. Lower the heat slightly and simmer, uncovered, until most of the cranberries have burst, about 10 minutes.

Remove from the heat and stir in the pepper. Transfer to a bowl, let cool to room temperature, cover and refrigerate.


This relish can be made several days before serving.

Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Holiday Cranberry Recipes
Nutrition Facts per Serving
Yield:   Serves 12
Calories: 126
Sodium: 1mg
% Cal. from Fat: 0%
Carbohydrates, Total: 21g
Fiber: 1g
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: CAROL Reviewed: 11/20/2012
cranberry relish
I've made this recipe for over 15 years. I just omitted the pepper and shallots and added sliced oranges with the juice, cubed apples and crushed pinapple. I made the dish more sweet than savory. It has been a thanksgiving staple.
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