SPICY CRANBERRY-APPLE RELISH
INGREDIENTS
½ cup sugar
- ¼cup cider vinegar
- 1 teaspoon salt
- 1 ½ pounds tart, crisp apples, peeled and cut in 1/2-inch chunks (or 1 pound apples + ½ pound very firm pears chopped in ½-inch chunks)
- 12 oz bag cranberries
- ¹⁄³ cup dried cranberries, such as Craisins
- ¼ cup TAO Cranberry-Pear balsamic
- 1tablespoon grated ginger
- 2teaspoons finely chopped jalapeño or Serrano chile
- Pinch cayenne pepper
PREPARATION
- Over medium heat, in wide stainless steel skillet, heat sugar, vinegar and salt, stirring to dissolve.
- Add chopped apples/pears and cranberries, and increase heat to medium-high. Let fruit cook, uncovered, for 5 to 7 minutes, stirring carefully, until apples/pears are tender but still hold their shape.
- Over low heat, in a heavy-bottom sauce pan, slowly heat dried cranberries in the Cranberry-Pear balsamic until balsamic has been absorbed and cranberries are rehydrated and plump. Take care not to burn!
- Add rehydrated cranberries, ginger, jalapeño and cayenne, mix gently and cool to room temperature.
This recipe is easily scalable and may be prepared ahead and refrigerated up to 4 days.
SPICY CRANBERRY-APPLE RELISH
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SPICY CRANBERRY-APPLE RELISH
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