Cranberry-Bourbon Relish

Besides being quite at home alongside turkey, this tangy cranberry sauce makes a good accompaniment to any pâté or cold or smoked meat.

  • Servings: 10 to 12

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  • 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

How to make this recipe

  1. 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.

  2. 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.

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

Make Ahead

This relish can be made several days before serving.

Contributed By Published November 1993

460597 recipes/cranberry-bourbon-relish 2013-12-06T23:21:24+00:00 Michael McLaughlin fall|winter|christmas|thanksgiving|american|sauces-and-condiments|10|12|fast|make-ahead|vegetarian november-1993, recipes,cranberry-bourbon-relish 460597

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