Monday, November 15, 2010
Cranberry Relish, Spiked, and with a Kick!
We didn't need to buy any ingredients except for the cranberries (which are in season in Wisconsin!) because we had oranges leftover from last week's CSA fruit share, and we have jalapenos remaining from earlier this season. ...and there's always tequila in the house!
1 pint of cranberries
1 jalapeno pepper, seeded and diced
the zest of one orange (or less to your liking)
2 Tbs. of good tequila
1/2 cup sugar
juice of one orange
1. Combine the berries, the orange zest, the orange juice (should be 1/2 cup; if not, add water to juice to equal 1/2 cup), tequila, and sugar in a sauce pan. Bring to a boil.
3. Remove from heat and allow to cool. Be sure to stir occasionally as it cools.
4. Chill if desired.
This recipe is adapted from The New Vegetarian Epicure. Anna Thomas (author) recommends serving this alongside tamales, crepes, or any other richly-flavored dish. Of course, as I mentioned above, you could also let the family try it at Thanksgiving!
Our cats enjoyed our evening of food, wine, and music too. Benson loves cooking night: