Ingredients
Scale
- 3/4 cup golden raisins
- 1 (12-ounce) bag fresh or frozen and thawed cranberries
- 3 tablespoons chopped shallots or red onion
- 3/4 cup currant jelly (see Note)
- 1/3 cup sugar
- 1 1/2 teaspoons salt
- 1/8 teaspoon ground ginger
- Generous pinch of cayenne pepper
- 3 tablespoons fresh lemon juice
Instructions
- If raisins are not soft, soak in warm water to cover for 5 to 10 minutes or until tender and pliable. Drain and coarsely chop by hand or in a food processor; transfer to a medium mixing bowl and set aside.
- Pick over berries, removing any shriveled or discolored ones and rinse under cold water; drain. Coarsely chop in a food processor.
- Add cranberries and chopped shallots (or red onion) to raisins, stirring to combine. Set aside.
- In a small saucepan, combine together the jelly, sugar, salt, ginger and cayenne pepper. Cook over medium heat, stirring, until sugar and salt dissolve and mixture is smooth and quite hot (it doesn’t have to boil).
- Pour hot mixture over berry mixture, stirring until blended. Stir in lemon juice and mix well. Scrape into a jar, cover and refrigerate at least overnight before serving.
Notes
Make ahead: Relish can be made up to 2 weeks in advance and stored, covered, in the refrigerator.
Note: currant jelly can be found at some major grocery stores and at specialty stores. In the Denver area, I always can find it at Marczyk Fine Foods. Can substitute apple, apricot or grape jelly.
Variation: Add around 1 teaspoon well-drained horseradish per cup of berry mixture. Taste and add more if desired. This zesty relish is especially good with leftover turkey and cold meats.
- Category: side dishes, relishes, easy entertaining, gluten free
