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!
Cranberry-Jalapeno Relish
Ingredients:
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
Instructions:
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.
2. When the berries start popping, add the chopped jalapeno. Boil for five more minutes, stirring. Add water if your sauce seems too thick.
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:
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