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
12 ounces fresh cranberries, washed and picked over
3/4 cup light brown sugar
1/4 cup freshly squeezed orange juice
1/4 cup apple cider vinegar
1 teaspoon mustard seeds
1/2 teaspoon cinnamon
1 Granny Smith apple, cored, peeled, cut in 1/4″ dice
1 jalapeño pepper, stemmed, seeded, finely diced
2 tablespoons tequila
1 tablespoon freshly squeezed lime juice
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Combine cranberries, sugar, orange juice, vinegar and mustard seeds in a medium saucepan. Bring to a boil, then simmer, occasionally stirring, until cranberries pop and sauce thickens, about 15 minutes. Stir in remaining ingredients and simmer one minute. Remove from heat and cool. Refrigerate, covered, at least 2 hours or overnight to let flavors develop.
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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