Tradition is safe and comfy, but excitement is build on the art of surprise. You may not think that Thanksgiving is necessarily adventurous, but with the help of professional and innovative chefs, any occasion can become a culinary treat. We encourage you to look over this New York Times collection of spice infused, fusion, and unexpected holiday recipes, and maybe try something new. Who knows? You may discover a future wintertime favorite.
Spicy Red Cranberry Relish
Time
30 minutes
Yield
About 2 cups
Ingredients
- 1 cup sugar
- 2 large jalapeños, preferably red, seeded and finely diced
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne
- 1 tablespoon grated ginger
- 12 ounces cranberries
Preparation
- Put sugar, jalapeños, lemon juice, salt and cayenne in a heavy-bottomed saucepan over medium-high heat. Stir with a wooden spoon to dissolve sugar, and simmer 2 minutes.
- Add ginger and cranberries, stir to coat and bring to a brisk simmer. Reduce heat to medium and let mixture cook, stirring occasionally, until cranberries have softened and no liquid remains in pan, about 15 minutes.
- Let cool and taste. Add more cayenne or jalapeños if desired. It can be stored in the refrigerator for up to 1 week.
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