This past Thanksgiving was the first I didn’t get to spend at home with my family. Aside from just missing home, I missed the delicious feast that I look forward to all year, so I wanted to recreate some of my mom’s recipes in an effort to honor our annual tradition. Turkey was too intimidating to tackle, so I opted for one of my favorite side dishes; cranberry relish. This recipe appears sophisticated but is actually quite simple, and will elevate your meal, because unlike its store-bought counterpart that’s shaped like a can, it is beautiful when served (and more importantly, so delicious). While traditionally paired with Thanksgiving staples, I’ve found multiple uses for it all season long. Lately I’ve been enjoying it on toast for breakfast, but I’m just as happy to be eating it by the spoonful.
1 12-oz. bag fresh cranberries
1 large apple, peeled, cored, and coarsely chopped
1 cup dried golden raisins
3/4 cup sugar
1/2 cup orange juice
1/2 tsp cinnamon
1 tsp balsamic vinegar
Put all ingredients except the vinegar in a heavy-bottomed saucepan and stir to combine. Stirring, bring the ingredients to a boil over medium heat. Lower the heat and simmer gently until relish thickens, about 5 minutes. Remove from heat and stir in the vinegar. Refrigerate. Tightly covered, the relish will keep for 2 weeks.