Here is another contender for the Cranberry Sauce Wars. Do you eat it from a can or make it homemade? If you like it spicy, give this relish a try! Sweet and spicy and bursting with fresh ginger.
2 pounds granny smith apples, peeled & chopped 12 ounces fresh cranberries 2 tablespoons grated ginger 1 tablespoon minced jalapeno 2 tablespoons orange zest 3/4 cup sugar Pinch of salt
6 side servings
Add the apples to a saucepot and begin cooking them over a low heat for a few minutes until they start to soften. Add the sugar and increase the heat to medium.
After the apples have cooked down a bit and a syrup has formed from the sugar, mix in the cranberries. Cook for a few minutes and then add in the grated ginger, minced jalapeno, and orange zest. Add a pinch of salt.
Mix everything together and then cover the pot and let the mixture cook for about 10 minutes, stirring every couple of minutes. The apples will break down further, most of the cranberries will pop (it kinda sounds like popcorn), and the flavors will meld.
Mash the mixture for the desired consistency. I break up some of the pieces with my spoon, but for the most part, leave it as is.
Let the mixture cool down and enjoy! It can be made up to 4 days in advance.
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Jerry James Stone
Food pornographer, full-time vegetarian, pointy beard enthusiast, and I say 'hella' too much. Founder and creator of Cooking Stoned.