I decided to make a different condiment this year. After many years in a row of making my usual fresh cranberry-orange-ginger relish, I made a cranberry chutney this year.
Cranberry Chutney
This recipe is adapted from one by Jacques Pépin.
Boil two bags of washed and picked over cranberries in 8 oz pomegranate juice. (Can use cranberry or orange juice or even water.)
Boil till they burst.
Add two chopped granny smith apples (skin on)
Add about 1/4 cup brown sugar (can use more if desired)
Add the zest of two lemons. Discard the white pith and slice the lemon flesh and add that.
Add a sprinkle of red pepper flakes (optional, but adds nice heat)
Add a good chunk of ginger, minced
Finally, add a couple tablespoons balsamic vinegar.
Let simmer until thick.
This was a big hit at my college gang's 33rd annual pre-Thanksgiving last weekend.