Cranberry Port Relish

Port-Cranberry Relish
Yield 2 cups

Ingredients
·  1/2 cup ruby port
·  3-4  (1- x 3-inch) strips of orange zest, cut into thin matchsticks
·  3-4 small sprigs of fresh thyme-(optional, or sub ¼ teaspoon dried thyme)
·  1/2 cup fresh orange juice
·  12 ounces fresh cranberries
·  1/2 cup sugar (I used demerara)
·  1/3 cup crystallized ginger
·  1/2 jalapeno seeded and minced
·  Pinch freshly ground black pepper

 Preparation
1. In a medium saucepan, combine the port with the orange zest, thyme, and orange juice and bring to a boil. Remove from heat and allow the mixture to steep for 10-15 minutes and strain. Remove the thyme sprigs and return the stock with the orange strips to the pan.
2. Return to a slow boil and add the cranberries, ginger, jalapeno, and sugar. Simmer over moderately low heat, stirring occasionally, until the cranberries begin to pop. Transfer to a bowl and serve warm or at room temperature.
3. Make ahead and keep refrigerated in an airtight glass container for up to a week.

 *Note: if you prefer a less chunky sauce, use a food processor to buzz the cranberries to the consistency you prefer.

 Adapted from Food and Wine  Nov. 2002

Marsala Wine Sauce with Cranberries and Sage →

Dry Marsala wine is a wonderful flavor to add to your cooking vocabulary. It doesn’t have to be relegated only to the traditional Marsala sauce served with Chicken Marsala. This Marsala wine sauce combines the nutty flavor of the wine with the sweet, savory, citrusy flavors of dried cranberries, sage, and orange zest, with a hint of heat from jalapeño chile pepper. The sauce will pair beautifully with turkey, pork, or chicken. Try it, you’ll like it! (Pictured: Turkey Roulade with Marsala Wine Sauce and Rice Pilaf )

Serves 4

Ingredients:

• ¾ cup dry Marsala wine

• ¼ cup dried cranberries

• 1 small shallot, minced

• 1 tablespoon olive oil

• 2 teaspoons orange zest

• 1 tablespoon chopped fresh sage

• 1 ½ cups chicken broth (reserve ¼ cup)

• 2 teaspoons cornstarch

• 1 teaspoon minced jalapeño

• 1-2 teaspoons soy sauce or ½ teaspoon salt; ¼ teaspoon black pepper (or to taste)

Preparation:

1. Macerate the cranberries in the Marsala for at least an hour.

2. Heat the olive oil in a saucepan over medium heat and add the minced shallot. Saute, stirring regularly, until fragrant and translucent (not brown; 2-3 minutes).

3. Add the Marsala, cranberries, orange zest, sage, and jalapeño and bring to a boil over medium-high heat. Lower the heat and simmer for 3-4 minutes.

4. Add 1 ¼ cups chicken broth, bring to a boil and simmer to reduce for 3-4 minutes.

5. Add the cornstarch to the reserved chicken broth and mix to create a slurry. Add the cornstarch mixture to the simmering sauce, stirring constantly. Add salt and pepper and simmer for 2-3 minutes.

6. Garnish with crumbled toasted sage or chopped fresh parsley.

*Note: If your sauce is too thick, add a small amount of broth or water, stirring over heat until you have the desired consistency.

Cranberry Ginger Jalapeño Pomegranate Relish →

This sweet-tangy-savory 5TastesTable cranberry relish/condiment with crunch and a hint of heat will stand up and complement the richest main course you serve for Thanksgiving or any other special meal. It’s not Grandma’s or Aunt Millie’s cranberry sauce, but if you want to try something new, give this one a try. It may become a family tradition! The list of ingredients is long, but it comes together quickly in less than a half-hour. Make it ahead and keep it in the fridge for up to a week.

Yield: 3 cups

Ingredients:

• 1 medium lemon

• 12-ounce bag of fresh or frozen cranberries

• 1 1/2 cups sugar

• 1/2 cup diced (1/4 inch) crystallized ginger (about 2 1/2 oz.)

• 1/3 cup finely chopped onion

• 1 garlic clove, minced

• 1 jalapeño pepper, seeded and minced

• 1 cinnamon stick (or 1/4 tsp. powdered cinnamon)

• 1/2 teaspoon dry mustard

• 1/4 cup Tawny Port (optional but recommended)

• 1/2 teaspoon salt 

• 1/4 cup pomegranate arils

Preparation:

1. Grate the yellow zest from the lemon. Using a small sharp paring knife,
cut away and discard the thick white pith. Cut the lemon crosswise in half 
and pick out the seeds. Dice the lemon into 1/4 inch pieces. 

2. In a medium nonreactive saucepan, combine the cranberries, diced lemon 
and zest, sugar, ginger, onion, garlic, jalapeño, cinnamon stick, mustard
and salt. Bring to boil over medium heat, stirring often to help dissolve 
the sugar. Reduce the heat to low and simmer until the sauce is thick and
the cranberries have burst, 10 to 15 minutes.

3. Let the relish cool for 20 minute and process in a food processor until slightly chunky.

4. Cool completely and stir in the pomegranate arils. The relish can be prepared up to 1 week ahead, covered tightly and refrigerated.

5. Remove the cinnamon stick just before serving. Serve at room temperature. 

Adapted from: https://www.epicurus.com/food/recipes/cranberry-ginger-and-lemon-chutney/