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David R. Morehouse came up with this cranberry relish to serve with his Thanksgiving turkey, but says it has lots of uses beyond the big bird.
“I have since used it with seared pork chops and can’t wait to use it with ham at Christmas,” he wrote.
He’s also used it to top toasted baguette slices, mixing the cranberry sauce with cream cheese and finely chopped pickled jalapenos. He topped the bread with arugula, then the doctored relish. “It was a last-minute appetizer, and it went as fast as I could make them until I ran out of bread.”
If you’re on Morehouse’s gift list you won’t have to use this recipe, as he gives away several jars. Otherwise, make a batch and keep it in the fridge to get you through the holiday season.
HOLIDAY CRANBERRY RELISH
- 2 cup fresh cranberries
- 1/2 cup sugar
- 1/2 cup water
- 1/2 jar orange marmalade
- 1/2 jar strawberry preserves
- Zest and juice of 1 lemon and 1 orange
Combine berries, sugar and water in saucepan. Bring to boil, then reduce heat and simmer until berries burst.
Add remaining ingredients. Simmer until sauce is reduced to desired consistency. Serve chilled.
Nutritional information unavailable.
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