Gingered Jalapeño Cranberry Relish with Red Wine
Beechwood Inn Recipes by Chefs David and Gayle Darugh – Best Chefs America 2013/2014 Best Chefs America
At Beechwood Inn we love to cook with wine, sometimes we even put it in the food. We cook with fresh ingredients and love unexpected flavor combinations. This fresh made cranberry sauce with a hint of sweet/sour/ginger/heat is always a hit. Hope you enjoy trying it.
Gingered Jalapeño Cranberry Relish
- 1/2 cup white vinegar
- ½ cup good quality red wine
- 1 inch fresh ginger, peeled and grated (I use my micro-planer)
- 2 cups sugar
- 2 bags fresh cranberries
- Zest of one orange
- 1 -2 fresh jalapeños, diced
Combine the grated ginger and the vinegar in a sauce pan and bring to a boil. Reduce the heat and allow to simmer 10 minutes. Add the red wine, sugar, cranberries and jalapeño and return to a boil. Stir until cranberries begin to burst, about 3 minutes. Reduce heat and simmer until liquid is reduced to syrup, about 30 minutes. Add the orange zest and season lightly with salt and pepper. The sauce can be made up to 3 days ahead. Chill and serve cold, or it can be reheated and served warm.
Serves about 16