Wednesday, November 30, 2011

Thanksgiving Keepers: Spicy Red Pepper- Cranberry Relish

Now that the big Thanksgiving holiday is over, Tom and I are reflecting on which new recipes from last weekend are keepers, i.e., ones that we'd want to make again and therefore, post.  And which are not.

The first keeper is a recipe our son-in-law, Chris, wanted to try.  He saw it in the November issue of Bon Appetit.  Tom graciously  made it, even though he doesn't even like cranberry sauce. 

It's more of a spicy red pepper relish than a cranberry jelly, so I took the liberty of renaming it.

It is excellent on turkey sandwiches, and a welcome change from traditional Thanksgiving cranberry sauce.

For adults only.  It's spicy!

Spicy Red Pepper - Cranberry Relish
(adapted from Bon Appetit November 2011 who adapted Andrew Knowlton's recipe)

Makes about 2 1/2 cups

3 red bell peppers. minced
3 cups fresh (raw) cranberries (1 bag)
1 jalapeno pepper, minced
1 cup sugar
1 T. fresh lemon juice
1.5 t. crushed red pepper flakes
1/2 t. kosher salt
a slurry of pectin, 2 t. with 2 T. of water -- follow the directions on the package to make 1/4 cup

In a heavy, wide saucepan,  combine the chopped peppers, jalapeno, sugar, red pepper flakes and salt.  Bring to a simmer over medium heat to dissolve sugar. Stir in pectin, and lemon juice.  Reduce heat and simmer gently for 10 minutes. 

Stir in cranberries and simmer gently until cranberries burst and juices thicken. 

This will take 10 to 15 minutes.  Be patient.  Transfer to serving container, and let cool, then cover.  Will keep in the refrigerator for up to 3 weeks.

Pectin in a Jar

Note:  A new discovery!  We found pectin in a jar in the grocery aisle where the rest of the canning equipment and supplies are located. In this powdered, measurable format, it can easily be used to thicken sauces and pie fillings.  So, it now has a home in our spice closet, among the other jars.

B

Tuesday, November 29, 2011

Back in the Saddle Again

Quince

I've had a lovely, long break from blogging, but now I am back in the saddle again, ready to resume sharing our recipes, tips, and techniques as well as restaurant suggestions, and any other whatnot that catches my fancy. 

Do you have any recipes, or food stories that you would like to share? 

Come on, I know you do!  It will be fun to have more than just Tom and me posting our kitchen adventures.

Just let me know and I'll make it easy for you to become a guest blogger. 

Just email me your idea for a post and I'll help you compose it, or send along the story or the recipe with a little background (and a photo if you have one) and I'll take it from there. 

Looking forward to sharing.

B