Cranberry-Currant Relish
Author Notes:
I was never a big fan of cranberry sauce until the first Thanksgiving I spent with my husband Mike. We had been dating about 8 months by then, and I came down to New York for the long holiday weekend, where the two of us prepared a Thanksgiving feast in his tiny Park Slope kitchen. He made Alain Ducasse’s delicious Peppered Cranberry Marmalade, and it opened my eyes: It was a far cry from the insipid canned stuff I grew up on. This recipe is inspired in part by that recipe, as well as by the Italian condiment mostarda, one of my favorite accompaniments to all sorts of roast meats. It’s tart and a little sweet, with a kick of spice from the ginger and black pepper.
Serves: 3 cups
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3
cups fresh cranberries
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1/2
cup dried currants
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1/2
cup minced shallot
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1
cup dry red wine
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1/4
cup sherry vinegar
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1
tablespoon yellow mustard seeds
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1
tablespoon brown mustard seeds
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1
teaspoon black peppercorns, lightly crushed
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1
tablespoon lemon peel, julienned
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1
tablespoon coarsely grated fresh ginger
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2
tablespoons honey
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1
teaspoon Kosher salt
- Combine all ingredients in a small non-reactive saucepan.
- Bring just to a boil, then reduce heat, cover, and simmer over low-to-medum heat for about 30 minutes, stirring occasionally.
- Cool and serve alongside your favorite roast meat or poultry.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Cranberry Sauce
More Great Recipes:
Condiment|Fruit|Vegetable|Make Ahead|Serves a Crowd|Thanksgiving|Fall|Vegetarian|Gluten-Free
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This was fabulous. I added coriander & fennel seeds, and it was a great addition to our ham, although I imagine it would be even better with turkey. Thank you for a savory cranberry recipe that fit the bill!
Cathy is a food preserving expert and author of Mrs. Wheelbarrow's Practical Pantry: Recipes and Techniques for Year-Round Preserving.
Oh my gosh, this looks wonderful. I'm going to have to make at least three cranberry sauces this year. I cannot make my mind up.
Punishment for compelling us to make both of your fabulous stuffing/dressing recipes! ;D
Thanks, everyone!
Yummy! I have a husband who still demands the canned stuff - which is unusual since he likes good food. I'm working on new cranberry sauce recipes this year to try and break that habit!
Sounds wonderful. I grew up on the canned stuff, and discovered the joys of homemade cranberry sauce once I started hosting Thanksgiving.
This sounds great. I love the idea of the crushed peppercorns to add some crunch and heat.
Sounds great, I'll buy cranberries today to try it! Ask Peg
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