Cranberry-Ginger Relish
I remember the first time I had a turkey at my in-laws, I was shocked. There was no gravy. My inlaws were cranberry sauce people and my parents were gravy people. I had never before in my life had a turkey that was not accompanied by copious amounts of gravy. When I later told my mother about the dinner, she had a sharp intake of breath and then whispered "how did you manage to eat it?". Actually the same goes for roast beef, my in-laws favoured horseradish and my parents favoured, of course, gravy. But I digress.
Personally, I would still take gravy over cranberry sauce any day, but we all learn to make compromises in married life. Having said that, I made this really delicious Cranberry-Ginger relish just in time for Canadian Thanksgiving and I will be taking a jar of it along to our Thanksgiving dinner hosts Elizabeth and Brad who, wonder of wonders, serve both cranberries and gravy! Generous people, indeed.
I used MacIntosh apples rather than Granny Smith, just because I like them better, and I left out the optional walnuts.
This recipe is from The Art of Preserving by Rick Field and Rebecca Courchesne.
INGREDIENTS
| 1/2 cup | cider vinegar |
| 2 cups | firmly packed light brown sugar |
| 3 1/2 cups | fresh cranberries |
| 1 cup | dried cranberries |
| 1/4 cup | crystallized ginger, chopped |
| 2 tbsp | grated orange zest |
| 1 cup | fresh orange juice |
| 1 lb | Granny Smith apples, peeled, cored, and cut into 1/4" dice |
| 1/2 cup | chopped walnuts, toasted (optional) |
PREPARATION:
- Have ready hot, sterlized jars and their lids.
- In a large nonreactive saucepan, combine the vinegar, brown sugar and 1/2 cup water. Bring to a boil over medium heat, stirring until the sugar is dissolved.
- Stir in the fresh and dried cranberries, ginger, orange zest and juice, and apples. Bring to a boil and cook, stirring until the fresh cranberries pop and the mixture thickens, 15-20 minutes. Remove from the heat and stir in the walnuts, if using.
- Ladle the hot relish into the jars, leaving 1/4 inch headspace, if necessary. Wipe the rims clean and seal tightly with the lids.
- Process the jars for 10 minutes in a boiling water bath. The sealed jars can be stored in a cool dark place for up to 2 months. If a seal has failed, store the jar in the refrigerator for up to 1 week.
You Might Also Like
We all have special occasions that we want to savor and celebrate. Learn how the perfect dish can be the perfect topping to the perfect day.
Don't you dare go to fast-food taco restaurants when you can learn to cook authentic Mexican cuisine from your own kitchen.
