Cranberry Relish – Recipe by Tony Maws
As seen in NY Times
Time: 30 minutes, plus chilling
1/2 sprig fresh rosemary
2 leaves fresh sage
1 tablespoon butter, unsalted
1/2 Spanish onion, diced small
2 cups dried cranberries
1 cup apple cider
1 cup fresh orange juice
1 cup Demerara sugar, or as needed
Pinch of kosher salt
8 ounces (about 2 cups) fresh cranberries, rinsed, dried and roughly chopped
2 cups toasted, chopped walnuts.
1. Tie rosemary and sage together with kitchen twine, and set aside. Place a medium enameled or stainless steel saucepan over medium-low heat, and melt butter. Add onion. Cover and cook, stirring occasionally, until tender but not browned, about 5 minutes.
2. Add rosemary and sage, dried cranberries, apple cider, orange juice, 1 cup sugar and the salt. Simmer until liquid is reduced by half. Add fresh cranberries and simmer, stirring frequently to prevent burning, until relish is thick and sticky, 15 to 20 minutes. Taste and adjust sugar as needed. Add walnuts and allow to cool.Allow relish to chill, preferably overnight, before serving.
Yield: 5 cups.
To make ahead: After preparing relish, transfer to an airtight container and freeze for up to three months.