Cranberry relish
Cranberry relish is a tangy-sweet condiment combining dried cranberries, red onion, and ginger, simmered with red wine and spices. It's perfect for enhancing holiday meals or sandwiches with its rich, flavorful profile.
Cook time 25 min
Prep time 10 min
Ingredients:
2 tsp olive oil1 red onion
1 tbsp ginger root
1 cup dried cranberries
1/2 cup brown sugar
1/2 cup red wine
1/2 cup water
2 tbsp vinegar
1 bay leaf
1 tsp cinnamon
Cranberry relish is a delightful, tangy-sweet condiment that can elevate your holiday meals or everyday dishes. Perfectly balanced with the zest of ginger root and the warmth of cinnamon, this relish combines dried cranberries with red onion, brown sugar, and red wine for a rich and flavorful accompaniment.
Instructions:
- In a medium saucepan, heat 2 teaspoons of olive oil over medium heat until shimmering.
- Add the finely chopped red onion to the saucepan. Cook, stirring occasionally, until the onion becomes soft and translucent, about 6-8 minutes.
- Stir in the minced ginger root and cook for an additional 2 minutes, until fragrant.
- Add the cup of dried cranberries and 1/2 cup of brown sugar to the onion and ginger mixture. Stir to combine.
- Carefully pour in 1/2 cup of red wine and 1/2 cup of water. Stir the mixture well.
- Stir in 2 tablespoons of vinegar, 1 bay leaf, and 1 teaspoon of ground cinnamon. Mix thoroughly.
- Bring the mixture to a gentle boil, then reduce the heat to low. Simmer, uncovered, for 15-20 minutes, stirring occasionally, until the relish thickens and the cranberries are plump and soft.
- Remove the bay leaf from the relish and discard it.
- Allow the cranberry relish to cool slightly before transferring it to a serving dish or storage container.
- Store the cranberry relish in an airtight container in the refrigerator. It can be made ahead and stored for up to one week.
- Serve the cranberry relish cold or at room temperature alongside your favorite holiday dishes or as a spread for sandwiches.
This cranberry relish is a perfect balance of tart and sweet flavors, ideal for complementing roast meats, sandwiches, or even as a topping for cheeses. By following these steps, you ensure that every bite is packed with layers of deliciousness.
Cranberry relish FAQ:
Simmer the cranberry relish uncovered for 15-20 minutes, stirring occasionally, until it thickens and the cranberries become plump and soft.
Store cranberry relish in an airtight container in the refrigerator. It can be made ahead and kept for up to one week.
Fresh cranberries may not work well as a substitute since they have a different texture and moisture content. If using fresh, you may need to adjust sugar and cooking time.
You can substitute red wine with apple juice or grape juice for a non-alcoholic option. Adjust the sweetness accordingly as these may be sweeter.
The relish is done when it has thickened and the cranberries are plump and soft, usually after about 15-20 minutes of simmering.
Cooking Tips:
- Sauté the red onion in olive oil until it becomes translucent to bring out its natural sweetness.
- Use fresh ginger root for a more potent and aromatic flavor.
- Soak the dried cranberries in warm water or juice for a few minutes before cooking to soften them.
- Simmer the relish on low heat to allow the flavors to meld together properly.
- Remove the bay leaf before serving to avoid any bitter bites.
- Adjust the sweetness by adding more or less brown sugar according to your taste.
Nutrition Facts
4 ServingsCalories 270kcal
Protein 0.61g
Carbohydrates 63g
Fiber 3.61g
Sugar 60g
Fat 2.74g
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