Cranberry-Red Pepper Relish

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Appears in Cook's Illustrated November/December 1994

Cranberries can go way beyond the standard sauce—try them in a flavorful confit, butter, chutney, or relish.

SERVES 20 (Makes about 2 1/2 cups)

TIME 45 minutes, plus 1 hour cooling

WHY THIS RECIPE WORKS

We wanted a spicy relish to serve with roast turkey or other poultry, pork, lamb, or our country pâté and this cranberry–red pepper relish recipe fit the bill. Making the relish simply involved simmering the ingredients until tender, about ...

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