Cranberry relish in my grandmother’s dish
Well, it’s late afternoon, and the turkey breast is in the oven, the green beans are prepped, ditto the Yukon Gold potatoes. Megan volunteered to make the two pumpkin pies. I made about 5,000 pounds of stuffing this morning, regretting my choice of chestnuts about ten minutes after starting the interminable peeling process. Hopefully, it will be worth it!
The house is about as clean as it gets during the muddy winter, the cats are out playing in the sunshine, and best of all, Jarrett’s on his way from Eureka and should be here at any minute. Huzzah!
In the meantime, here’s the recipe for my famous Cranberry Bourbon Relish, with apologies to Alison, who lives in real bourbon country. The only other option was Makers Mark, and it seemed like a waste to use that. Though, come to think of it, if the alcohol burns off and all you’re left with is the flavor, shouldn’t you use the best booze to cook with?
Cranberry Bourbon Relish
1 cup bourbon (I admit it: I used Jack Daniel’s!)
1/4 cup minced shallots
Grated zest of an orange (I used two tangerines instead)
One 12 ounce package of fresh cranberries
One cup of sugar (I used slightly less)
Freshly ground black pepper
Combine bourbon, zest and shallots in a saucepan. Bring to a boil over moderate heat, then simmer, stirring occasionally, until reduced to a syrupy glaze, about 10 minutes.
Add the sugar and cranberries, stirring well until sugar dissolves. Lower the heat and simmer, uncovered, until most of the cranberries have burst, about 10 minutes.
Remove from heat and stir in pepper to taste. Allow to cool before serving.
Happy Thanksgiving to all of you. I am thankful to all of you for being my friends and always encouraging me, no matter what. I hope those of you who are celebrating the holiday are doing so with your family and loved ones around you.