Relish This

November 10, 2014

Pick up any November food magazine and on the cover will surely be the hero of the Thanksgiving table, Tom the turkey, dressed in all hi s finery. There will be all kinds of informative articles in the magazine about how best to cook it and that is fine, but it seems that roast turkey’s best companion, cranberry relish never gets its culinary due. But truth be told, cranberry relish is what I crave on Thanksgiving; it says fall is really here and comfort foods will well, comfort us through a long hard winter.

So while the butterball turkey hotline will be lit up like a Christmas tree with questions from nervous cooks about what to do with the bird, I will anxiously be waiting to spoon my favorite cranberry sauce out of Aunt Phoebe’s antique glass bowl and onto my plate. And I will relish every spoonful.

Cranberry Relish

Makes about 2 cups (recipe can be doubled)

1 pound cranberries, washed and drained
1 ¼ cups sugar
Pinch salt
1/2 teaspoon ground cinnamon
¼ teaspoon ground cloves
1 tablespoon fresh squeezed lemon juice
1 cup diced California dried apricots

Combine the cranberries and sugar in a sauce pan. Bring the mixture to a boil, then lower the heat to medium and cook until the cranberries begin to burst. Add the salt, cinnamon, cloves and lemon juice. Cook until the mixture thickens. Remove from the heat and stir in the apricots. Let the mixture cool, then transfer to a jar and refrigerate until needed. It will keep for weeks.


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