At about this time last year, I was trying to make a perfect fall drink for a football party. The result was a warm concoction of apple cider, cranberry juice, tequila and lime which (needless to say) was very popular. This year I was searching for variations on the traditional cranberry sauce and remembered this combination. I added jalapeño to the ingredients for a bit of kick, and otherwise reinvented this drink in a relish form. While it's very appropriate for the Thanksgiving table, Tequila-Spiked Cranberry, Apple and Jalapeño Relish would also make a fresh and zesty accompaniment to roasted pork, chicken or steak.
Tequila-Spiked Cranberry, Apple and Jalapeño Relish
Makes 2 cups
1 12 oz. package cranberries, washed and picked over
1/2 cup sugar
1/4 cup freshly squeezed orange juice
1/4 cup freshly squeezed lime juice
1 Granny Smith apple, cored, peeled, cut in 1/4" dice
2 tablespoons tequila
1/2 teaspoon cinnamon
1 jalapeño pepper, stemmed, seeded, finely diced
1 teaspoon lime zest, from an untreated lime
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt, to taste
Combine cranberries, sugar, orange and lime juice in a medium saucepan. Bring to a boil and cook, stirring, until cranberries begin to pop. Stir in apple, tequila and cinnamon and continue to cook, one minute. Remove from heat. Stir in jalapeño, lime zest, black pepper and salt. Allow to cool. Refrigerate, covered, at least 2 hours or overnight to let flavors develop.
Try serving Tequila-Spiked Cranberry, Apple and Jalapeño Relish with these dishes:
Spiced Chicken under a Brick
Ginger-Soy Marinated Pork Tenderloin
Seven Hour Lamb - Gigot de Sept Heures
More Cranberry Sauce variations from the Foodblogs:
Blackberry Cranberry Sauce from Baking Bites
Cranberry Orange Sauce from Wednesday Chef
Crockpot Cranberry Sauce from A Year of Slow Cooking
Cranberry Sauce with Rosemary and Persimmon from What We're Eating
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