I know, I know. How are we supposed to start thinking of the holidays when it’s so hot outside? Well, before you know it, they will be upon us and we need to start thinking about all of those guests and what to serve them for Thanksgiving and Christmas dinner.
We Gourmet Girls never wait until the last minute to dream up a marvelous side dish or dessert, and lucky you are about to be privy to a bonus recipe that isn’t even in our fabulous new eBook, The Gourmet Girls Go Camping Cookbook. Since Thanksgiving is rapidly approaching, let’s start there.
The days of opening a can of cranberry sauce and slicing that nasty gelatinous stuff into can shaped slices are definitely over. And I do not really like sweet with savory. I came across an amazing cranberry relish recipe that calls for the addition of Chipotle peppers, made some changes to it, and served it to my family one year. Now they beg for it every Thanksgiving! So try it this year and you may just start a new family tradition! And don’t forget to put some on that turkey sandwich the day after.
CHIPOTLE CRANBERRY RELISH (modified from an Epicurious recipe)
This relish has a smoky, savory quality, thanks to the addition of the chiles and garlic.
Yield: Makes about 2 cups
3 canned chipotle chiles, rinsed and chopped fine
1 12-ounce package fresh cranberries
1 1/3 cups sugar
3 tablespoons fresh lemon juice
1 garlic clove, chopped
1/4 teaspoon (generous) ground cinnamon
1.4 teaspoon (generous) ground cumin
Combine chipotles, cranberries, sugar, and lemon juice in heavy medium saucepan and stir over medium heat until sugar dissolves. Continue cooking until cranberries begin to pop, stirring occasionally, about 5 minutes. Stir in garlic, cinnamon, and cumin. Simmer until sauce thickens slightly and flavors meld, stirring often, about 5 minutes. Cool.
Denise, Gail and Lindsey
The Gourmet Girls on Fire