We may like to say “as American as apple pie,” but make way on your Thanksgiving table for the real red-blooded American fruit of the fall season: the cranberry. Along with the blueberry and the Concord grape, it is the only truly American commercial fruit and because cranberries are at their peak in November, they are a must-serve at this most American of all holidays. This recipe is tart and spicy and will complement virtually any version of your Thanksgiving bird.
Spicy Cranberry Relish
1 12-ounce bag fresh cranberries
1 large blood orange
2/3 cup sugar
Pinch of salt
1 finely minced Jalapeño pepper, seeded and deveined
1 shallot, finely minced
Tablespoon of Grand Marnier
Saute shallot and jalapeño pepper, add dash of salt and set aside. Zest one blood orange. Using small sharp knife cut in half and juice. Set aside. Add fresh cranberries, zest, Grand Marnier and 2/3 cup sugar to sauce pan and cook at medium flame for 15 minutes.
Turn off and leave covered for at least ½ hour. Add liquid of orange just before serving. Then add onion-Jalapeño mixture and salt to taste. It is best to prepare this in advance. Cranberry relish can be made up to 5 days ahead. Keep refrigerated. Bring to room temperature before serving.