Kosher Side Dishes
| Cranberry Relish |
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by Chef Laura Frankel, author of Jewish Cooking for All Seasons (Wiley) and Jewish Slow Cooker Recipes (Wiley) Like gravy, cranberry sauce is a very personal matter of taste. Some folks like it coming out of the can and others, like myself, are die-hard DIY’ers. I love the play of tart and sweet on my plate and think that the cranberry sauce adds a pop of color and taste. I add crystallized ginger for a citrus/spice zing. Ingredients: 4 cups fresh cranberries Directions: Sort through the cranberries and make sure there are no leaves, twigs or iffy looking berries. Add all of the ingredients, except for the tangerine sections, to a medium saucepan over medium heat. Cook until the cranberries begin to POP (about 15 minutes). Stir until the berries form a jelly consistency (5 minutes). Remove from the heat. Stir in the tangerine sections and cool. The cranberries can be made 3 days ahead of serving. |
