Cranberry Relish with Apple Cider
Bon Appétit | November 2007
Boiling down the cider gives great apple flavor; parsley adds color and freshness.
Makes about 3 cups
Ingredients:
2 cups apple cider
1/2 cup sugar
1 12-ounce bag fresh cranberries
1 medium Granny Smith apple, peeled, cored, diced
1 1/2 teaspoons finely grated lemon peel
1 tablespoon chopped fresh parsley
Directions:
Boil apple cider in heavy small saucepan until reduced to generous 1/2 cup, about 15 minutes. Add sugar; stir over medium heat until sugar dissolves. Transfer to bowl and chill until cold, about 1 hour.
Using on/off turns, coarsely chop cranberries, apple, and lemon peel in processor. Add cider syrup; using on/off turns, chop finely. Transfer to bowl. Cover and chill overnight. DO AHEAD: Can be made 2 days ahead. Keep chilled. Bring to room temperature before serving.
Stir in chopped parsley and serve.
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Topic: Cranberry Relish with Apple Cider (Read 5032 times)
