My F&W
quick save (...)

Cranberry-Bourbon Relish

  • SERVINGS: 10 to 12
  • FAST

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

  1. 1 cup bourbon
  2. 1/4 cup minced shallots
  3. Grated zest of 1 orange
  4. One 12-ounce package of fresh cranberries, picked over
  5. 1 cup sugar
  6. 1 teaspoon freshly ground pepper
  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.


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    You might also like
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.