GINA This is not your off-the-shelf variety of cranberry sauce, although that can work in a pinch (remember my emergency run to the store during my first Thanksgiving at Mama Neely’s?). In this recipe I’m talking sweet, zesty, spicy, and savory: you don’t know whether to slow-dance or cut a jig. I say mix it all up, just like the relish, and let it go.
Recipe information
Yield
makes 3 1/2 cups
Ingredients
Preparation
Melt the butter in a medium saucepan over medium heat until it foams. Toss in the shallot, and sauté until soft, about 2 minutes. Season the shallot with a touch of salt. Stir in the raisins, cranberries, orange juice, water, sugar, and chipotle pepper, and bring to a boil. Reduce heat, and simmer, stirring on occasion, for 15 minutes. Let cool to room temperature, and refrigerate for at least 30 minutes until ready to serve.
