A bit more rustic than traditional cranberry sauce, this quick Thanksgiving side dish is sweet but retains a nice tartness. It is also quite lovely on buttered toast the morning after Thanksgiving.
- 1/2 lemon, rind and flesh very finely diced
- 2 cups (16 fl. oz./500 ml) water
- 1 apple, peeled, cored, and cut into 1/2-inch (12-mm) dice
- 3 cups (12 oz./375 g) fresh cranberries
- 1 cup (8 oz./250 g) sugar
- 1/2 tsp. ground cinnamon
In a saucepan over high heat, combine the lemon, water, apple, cranberries, sugar and cinnamon. Bring to a boil, then reduce the heat to low and partially cover the pan. Simmer gently, stirring occasionally, until the sauce thickens, the apple is tender and the cranberries have burst, 10 to 15 minutes. Let cool to room temperature before serving. The relish can also be stored, covered, in the refrigerator for up to 3 days. Serves 6
Adapted from Sunday Suppers, by Karen Mordechai (Clarkson Potter, 2104).