For Cranberry Relishers
I have just made Dorie Greenspan‘s Holiday Relish ~ another attempt to tweak cranberries into a condiment that even I might relish. I like the idea of chunks of apple and raisins with the cranberries in this version.
One 12-oz. bag fresh cranberries
1 large apple, peeled, cored, and coarsely chopped
1 cup dried golden raisins
3/4 cup sugar
1/2 cup orange juice
1/2 t. cinnamon or ginger
1 T. balsamic vinegar
Put all the ingredients except the vinegar in a heavy-bottomed saucepan and stir to combine. Stirring, bring the ingredients to a boil over medium heat. Lower the heat and simmer gently until relish thickens, about 5 minutes. Remove from heat and stir in the vinegar. Spoon into a heatproof container, cover with plastic, and cool to room temperature. Refrigerate.
Tightly covered, the relish will keep for 2 weeks.