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