Cranberry Relish Two Ways
Sara Foster, of Foster's Market in Durham and Chapel Hill, NC, makes two cranberry relishes: one with citrus for more traditional tastes, and the other with seven-pepper jelly for a spicy flavor.
- Yield: Makes 4 cups
Source: Martha Stewart Living, November 2002
- 1 pound fresh cranberries
- 1 cup sugar
- 1/2 cup freshly squeezed orange juice
- Zest of 1 orange
- 4 oranges, segmented, pith and membranes removed
- 1 cup seven-pepper jelly
- 1 tablespoon fresh herbs, such as rosemary and thyme
In a medium saucepan, bring 1 cup water to a simmer. Add the cranberries, sugar, orange juice and zest. Stir until sugar is dissolved and the cranberries begin to pop, about 15 minutes.
Remove from heat. Divide relish in half, reserving half. Add orange segments to half of the cranberries. Stir to combine.
Add pepper jelly and fresh herbs to the remaining half. Stir to combine. Serve relishes in separate dishes.