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Author Notes: 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
Makes 2 1/2 cups
- 1 fresh habanero pepper
- 10 ounces fresh or frozen cranberries
- 2 6-oz. packages fresh raspberries
- 1/2 cup granulated sugar
- 1/3 cup orange juice
- 1/2 tablespoon fresh ginger, grated
- 1 teaspoon orange zest
- 1 teaspoon ground allspice
- 1/4 teaspoon kosher salt
- 1 tablespoon red wine vinegar
- 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.
- This recipe is a Community Pick!
Topics: Condiments & Sauces