Apple-Cranberry-Currant Relish

>> Friday, November 22, 2013

Apple-Cranberry-Currant Relish

My friend Becky gets compliments and requests for this cranberry sauce every year, and with good reason. It's a perfect make-ahead chutney when you want something a little more sophisticated, but still enjoy those Norman Rockwell-like traditional flavors of tangy cranberry and sweet orange.

This Thanksgiving, we are celebrating at The Boy's parents' house, so that Jessie and Erich don't have to dash from our house to theirs to Jessie's dad's, and try to eat enough to be polite at each home. We love their family, and we're going to skip the jar of jellied cranberry and bring this instead.

We're also bringing this luscious pecan-orange sweet potato casserole. Happy holidays all!

Pecan orange sweet potato casserole


1 medium onion, cut into 1/2-inch-thick wedges
2/3 cup sugar
2/3 cup dry red wine
1 (12-ounce) bag fresh cranberries
1 Granny Smith apple, peeled, cored, and cut into 1/2-inch dice
2 tsp fresh ginger, grated
2 tsp curry powder
Juice and grated zest of 1 orange
1/3 cup dried currants (if you can't find currants, try dried cherries, or add more apple)


Place the onion, sugar, and wine in a medium saucepan, and bring to a boil over medium heat. Reduce heat, cover, and simmer 5 minutes.

Stir in the remaining ingredients, bring to a boil, then reduce to a simmer again. Crush the cranberries slightly with a spoon, then cook for 10 minutes. Serve at room temperature.

Make about 2 cups relish.


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