Thanksgiving almost here ! You’ve got your turkey taken care of, and mashed potatoes practically make themselves. But do you have a recipe for my very favorite holiday condiment: cranberry sauce?
But… on this occasion we will do it with a little chili
My family have always been pretty staunch cranberry relish people. We’re all about raw cranberries and orange rind just because it’s what our mom does and what her mom did. No one really questions it; no one would sing the praises of the relish either. It’s not something we all necessarily look forward to like, say, pumpkin cheesecake. It’s just always there.
Actually, the nice thing about this recipe is that you can make it up to two days before you’re going to serve it and, if you’re anything like us, you can use these days to dollop it on your waffles, toast, and even in your squash soup. Who knew that cranberry sauce could straddle so many lines, from sweet to savory and right on back to the holiday table.
Chili Cranberry Sauce
Prep: 5 mins Cook: 20 mins
Skill level: Easy
- 4 oz golden caster sugar
- 175ml white wine
- ½ mild red chilli, chopped, seeds left in
- 10 oz frozen or fresh cranberries
- Gently heat sugar and wine in a saucepan. Once sugar has dissolved, bring to the boil.
- Tip in the chilli and cranberries, return to the boil, then turn the heat down and simmer for about 10 mins until the berries have popped but not completely collapsed. Take off the heat. The sauce will continue to cook with the heat from the pan, then thicken as it cools.