November 16, 2009 | Condiments, Fruit
Ten days from now those of across the US will be sitting down to Thanksgiving dinner. I’m always the cook – because I love it. But for some of you, I know this day brings with it a huge amount of stress. One way to destress while you impress is to make this fabulous cranberry relish. I promise you it couldn’t be simpler, and I guarantee your family and friends will swoon!
I created this recipe for a Foodie Fights competition online, and it’s intended to be made with kumquats, which unfortunately are just not quite in season here. A good substitute for that tart citrus taste is to use a bunch of orange rind along with a little of the orange itself.
Let it simmer down and pretty soon it will look like this – keep it simmering about 30-40 minutes in all to achieve a nice thick relish. If you want to enhance it, add a tablespoon of port at the end before serving. One taste and you’ll be wondering how you ever ate the stuff out of the can!
Kumquat and Cranberry Relish
1 cup kumquats, quartered
2 cups fresh cranberries
1 cup sugar
1 teaspoon salt
1 whole cinnamon stick
1 star anise
1 jalapeno, seeded and minced
1 tablespoon port wine, optional
Combine all ingredients in a medium saucepan and simmer until the cranberries and kumquats have broken down and relish has thickened, about 30-40 minutes. Remove from heat, discard cinnamon and star anise, add wine and let cool before serving.