Originally, I had nothing to say about it. Too easy to create, too quick to make, there was no opportunity to blurt a word out before it was done. But it’s beauty too astounding to ignore, I had to share. Its expected tart sweet gorgeous tang, I could not wait until Thanksgiving.
Yes, I’m talking about cranberry sauce/relish/chutney/?/whatever you call, it seems to be a side effect of Thanksgiving(?) A third player (?) to the turkey and line of multiple traditional side dishes?
Well well well, life can be unfair sometime if you’re a teeny tiny cranberry. So here I come to the rescue, bringing it closer to the center of attention.
Now, doesn’t this look better?!
Eat it for breakfast (with yogurt)
Add it to a sandwich (forget about the butter, the mayo)
Lick it as is from a spoon
Add it to ice cream
But by all means, don’t wait for Thanksgiving!
And above all, don’t forget about it afterwards!
Isn’t it dreamy?!
Making this relish is really an act of gathering and simmering. Simple goodness.
Now, go on, get to it. Hurry hurry. Don’t wait.
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Based on a recipe from “Wolfgang Puck Makes it Easy”
Makes about 2 cups
2 cups fresh cranberries, picked through, washed and drained
1 Granny Smith apple, peeled, cored, and chopped small
2/3 cup sugar (use as much as you like, more/less)
1/2 cup water
2 tablespoons (from 1 whole) lemon juice
Put all the ingredients in a (non-aluminum*) small saucepan. Mix and bring to a boil over medium-high heat, stirring frequently. Lower the heat to a simmer and cook, uncovered, for 15-20 minutes, or until the mixture thickens, stirring from time to time. The relish will thicken a bit more when it cools.
Transfer to a non-metal container, cover, and refrigerate.
Note #1, aluminium interacts with acidic food and makes it taste yucky.
Note #2, you can add the traditional spices if you like.