Recipe: Spicy cranberry-apple relish
Add a kick to your cranberry sauce this Thanksgiving.
1 cup sugar
1/4 cup cider vinegar
1 teaspoon salt
1 ½ pound tart, crisp apples, peeled and cut in 1/2-inch chunks
1 pound cranberries
1 tablespoon grated ginger
2 teaspoons finely chopped jalapeño or Serrano chili
Pinch cayenne pepper
1. Over medium heat, in a wide stainless steel skillet, heat sugar, vinegar and salt, stirring to dissolve.
2. Add chopped apples and cranberries, and increase heat to medium-high. Let fruit cook, uncovered, for 5 to 7 minutes, stirring carefully, until apples are tender but still hold their shape.
3. Add ginger, jalapeño and cayenne, mix gently and cool to room temperature. May be prepared ahead and refrigerated up to 4 days.
Yield: About 4 cups