This is not your ordinary cranberry sauce. Spiked with tequila and boosted with jalapeño, this relish is bright and spicy, promising a nice kick at the holiday table. Be sure to keep the recipe on hand, post-festivities. Tequila-Spiked Cranberry, Apple and Jalapeño Relish is also a fresh and zesty accompaniment to roast pork and chicken.
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.