Elizabeth Madden of Rare Bird Preserves puts cranberries to great use in this versatile relish: Serve it with turkey, stir it into a cocktail or whisk it into a vinaigrette.
Slideshow: More Cranberry Recipes
3/4 pound clementines, unpeeled, thinly sliced crosswise and seeds discarded
3/4 pound fresh or frozen cranberries
3 cups sugar
2 tablespoons fresh lemon juice
1/3 cup warm water
1/3 cup warm apple juice
How to Make It
In a food processor, pulse the clementines until coarsely chopped. Add the cranberries and pulse until the clementines are finely chopped and the cranberries are coarsely chopped. Transfer the fruit to a large nonreactive saucepan and stir in the sugar, lemon juice and a pinch of salt. Bring just to a boil, then simmer over moderate heat, stirring occasionally, until the sugar dissolves, about 5 minutes. Let cool completely, then cover and refrigerate overnight.
Stir the water and apple juice into the fruit in the saucepan and bring to a boil over high heat. Reduce the heat to moderately high and boil, stirring occasionally, until the preserves are thickened slightly, about 12 minutes. Test the preserves: Spoon 1 tablespoon onto a chilled plate and refrigerate until it cools to room temperature, about 3 minutes; the preserves are ready when thickened slightly and a spoon dragged through them leaves a clear trail. If the preserves are too loose, continue simmering and test every 5 minutes. Let the preserves cool completely, then transfer to glass jars and refrigerate until chilled.
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