What fun! We’re both posting recipes for cranberry relishes. Check them out and let us know if you pick one to grace your Thanksgiving table!
Cranberry Sauce with Dried Cherries and Cassis
I love that this sauce is a little different than many of the relishes out there which typically rely on a cranberry and orange combination. The finished product is a sweet but definitely savory side dish. The richness from the creme de cassis reduces in the pan and melds perfectly with the sweetness of the cherries. Add tang from the shallots and cranberries, and you have the perfect companion for turkey. I am especially excited to slather this on leftovers in sandwiches. Make this sauce a few weeks ahead of time, pop it in the freezer, and you’ll have one less thing to make the week of Thanksgiving. What’s not to love?
½ cup creme de cassis (black currant-flavored liqueur)
⅔ cup sugar
12 ounces fresh cranberries
1½ teaspoons grated fresh lemon rind
Heat a saucepan over medium heat. Add canola oil and shallots. Saute for 3-4 minutes until the shallots are tender.
Increase heat to medium-high and add cherries, creme de cassis, sugar and cranberries. Bring mixture to a boil. Reduce heat and simmer for 8-10 minutes or until cranberries begin to pop.
Remove sauce from heat and stir in rind.
Makes about 3 cups.
Cranberry Serrano Relish
This cranberry sauce from Bobby Flay is bright and smooth with a subtle heat. It is full of complex flavors and will add a new twist to your turkey day meal without overpowering it. The flavors of the red onion, serrano pepper and cranberries really develop and complement one another after a few days, so the earlier it is crossed off the to-do list, the better! Delicious!
Make them both and there will be something for everyone at Thanksgiving, savory or spicy. And lots for leftovers. Enjoy!