This relish makes an unexpectedly delicious addition to Thanksgiving dinner...or use it on turkey or grilled cheese sandwiches. It's also excellent with other roasted meats, such as chicken or pork. Feel free to substitute balsamico for the red wine vinegar.
Habaneros are spicy peppers. If your skin is sensitive, protect your hands by wearing latex gloves while handling the habanero pepper. —Sarah Owens
2 1/2 cups
fresh habanero pepper
fresh or frozen cranberries
6-oz. packages fresh raspberries
fresh ginger, grated
red wine vinegar
In This Recipe
Turn a gas burner on high flame. Spear the habanero with a fork and roast directly over the flame on all sides until charred and soft, turning as necessary. (Alternatively, broil in the oven directly under high heat, turning every 20-30 seconds to achieve char on all sides.) Set aside to cool before slicing down the middle.
Remove and discard the seeds and stem. Mince the habanero meat and add to a medium, heavy bottomed saucepan along with the cranberries, one 6 oz. package of raspberries, sugar, orange juice, ginger, orange zest, allspice, and salt. Bring to a simmer over medium heat and cook, stirring occasionally until thickened—about 10-12 minutes. Lower the heat and stir in the remaining 6 oz. package of berries and the vinegar. Continue to cook until the berries have just softened but are not breaking down, about 2-3 minutes. Store covered in the refrigerator for up to one week.
Sarah Owens is a New York City based cookbook author, baker, horticulturist, and instructor. She was awarded a James Beard for her first book Sourdough and released her second in August 2017 titled Toast & Jam with Roost Books. Sarah curates private dining events, cooks for public pop-up dinners, and teaches baking and preservation gobally. Her subscription and wholesale bakery BK17bakery.com is located seaside in Rockaway Beach where she also teaches the alchemy and digestive benefits of natural leavening.