Every Friday leading up to Thanksgiving, I’m posting a new side dish recipe. If you’d like to see my recipe for what I consider the BEST way to make turkey, click here.
Beige, beige, brown, hint of yellow, and white. No, I’m not describing the house colors in a cookie cutter neighborhood development.
A Thanksgiving plate filled with turkey, stuffing, gravy, corn pudding, and mashed potatoes tastes awfully good but isn’t exactly pleasing to the eye.
Enter the cranberry relish.
Not only does the relish add color, it also adds a tangy, sweet component to the rich, buttery, and savory flavors taking up the prime real estate on your plate.
Plus, this recipe has bourbon. Enough said.
Orange Scented Cranberry Relish with Bourbon
- 1 c. bourbon
- Zest and juice of one orange
- 2 tsp. lemon juice
- 2 tbsp. thinly sliced shallots
- 12 oz. fresh or frozen cranberries
- 1 c. sugar
- 1 cinnamon stick
- 1/4 tsp. kosher salt
- Pinch ground white pepper
- Mix the bourbon, zest, citrus juices, and shallots in a large pot. Boil over medium high heat until reduced by half, about 10 minutes.
- Stir in the cranberries, sugar, and cinnamon stick. Return to a boil and reduce heat to medium-low. Simmer until berries burst, about 10-12 minutes.
- Stir in the salt and pepper. Transfer the relish to a container or serving dish and cool. Serve at room temperature or chilled.