cranberry-bourbon relish

Cranberry-Bourbon Relish

(Serves 8, recipe adapted from Michael McLaughlin)


1 cup bourbon

1/4 cup  minced shallot

zest of one large orange

one 12-ounce bag of fresh cranberries, rinsed

1 cup sugar

1 tsp. freshly ground black pepper (optional)

sprig of thyme

spring of rosemary

In small saucepan, combine bourbon, shallots and orange zest. Bring to a boil over moderate heat, then simmer, stirring occasionally, until bourbon is reduced to a syrupy glaze, about 10 minutes.

Add the cranberries and sugar, stirring well until the sugar dissolves. Lower heat and add thyme and rosemary, in a spice bag. Slightly and simmer, uncovered, until most cranberries have burst, about 10 minutes.

Remove from the heat and stir in the pepper. Transfer to a bowl, let cool to room temperature, cover and refrigerate.

This relish can be made several days before serving, and makes a great accompaniment to any meat, or a turkey sandwich.

1 Comment

Filed under Christmas, Fall Dishes, Sides, Thanksgiving, Vegetarian, Winter Dishes

One response to “cranberry-bourbon relish

  1. Pingback: thanksgiving table | dish & tell

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