Would you like to try a 17-minute cranberry relish, then give this recipe a try? If you are planning a Thanksgiving dinner it is not that easy. There will always be some minute stress. Once you get your turkey ready, this recipe is easy to put together, it will be ready in 20 minutes.
I adapted this recipe from the New York Times but made my own changes. I found that adding coconut sugar helps to bring out cranberry flavor even more. Also spiced up cranberry with Thai green chili and cayenne peppers. If you are not spicy person you can skip one. Adding cayenne pepper in background is delicious.
This spicy cranberry relish is great condiment, usually made with cranberries to be an excellent side dish for hearty Thanksgiving meal. This hot pepper cranberry relish with Thai green chili and cayenne fits the bill. You can keep the seasoning same or ramp up the heat to taste. It will stay good for 2 weeks, so you can make it ahead as soon as cranberries are available and have it ready in fridge through the holiday season.
If you don’t like Thai chili, then try with Serrano pepper or Jalapenos. This is only a small portion, you can increase the portion and make it ahead for your holiday meal. This relish doesn’t have any spices, only heat from chili and zing from ginger.
I didn’t add orange juice but only lemon juice. I was amazed to find out that these are very good sides with Indian chapati or roti. So Indian friends you can also try this. I didn’t add too much sugar, kept it tart. You can increase the amount of sweetness if you are looking for a sweet side. This relish has everything, sweet, tart and spicy in a single bite.
Give it a try and let me know how it turned out for you.
Spicy Cranberry relish
- 1 ¼ cup 140g cranberries
- 2 tbsp/20g coconut sugar Increase the amount to ¼ cup if you want sweeter side
- 1 Thai chili
- ¼ teaspoon salt
- ½ of lemon juice
- ¼ tsp cayenne pepper
- 1 tbsp ginger
- ½ cup water
- First add water, sugar, chili, lemon juice and cayenne pepper mix and heat until sugar is dissolved for 2 minutes. Then add cranberries and ginger and cook for another 15 minutes or until the all the water almost evaporated.
- Then finally garnish with orange zest.
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This is Swathi ( Ambujom Saraswathy) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.