Cranberry Raspberry Relish
The Thanksgiving meal is no child’s play. Expectations are high, everyone comes hungry, and it’s all about the food, right? Not really, but this is the week we eager hostesses turn into iron chefs. Vegetables are vigorously chopped, ovens are on full tilt for days, recipes are meticulously followed.
When it comes to feeding 18 adoring yet ravenous guests, I am not messing around. I rely on road-tested recipes that work every time. This is one of them. It may not be the most inventive cranberry sauce, but it does have a lovely aromatic twist, and it requires only one pot, one burner, and less than 10 minutes of your precious time.
Happy Thanksgiving, dear foodie friends. I am signing off until next week. May yours be a meaningful, memorable and delicious holiday!
Makes 2-1/2 cups
1 jar (12 oz.) seedless red raspberry jam
1 bag (12 oz.) cranberries, rinsed and dried
1 whole cinnamon stick
1/2 teaspoon ground allspice
1 teaspoon grated lemon rind
1. Heat the jam in medium saucepan over medium heat. Add the cranberries, cinnamon stick and allspice.
2. Reduce the heat to low and cook until the cranberries pop, about 8 minutes.
3. Remove from the heat, remove the cinnamon stick, and stir in the lemon rind. Allow to cool and chill for at least one hour before serving.
Looking for fresh ideas for your holiday table? I promise plenty of inspiration in Cold Weather Entertaining!
Photo credits: Justin Bernhaut / Real Simple and Sunset Magazine
