No need to wait for a holiday or special occasion to enjoy a cool, tart-and-sweet, fresh cranberry salad—as a relish to top meat or poultry or as a delicious side on its own. Here, the addition of Chambord (black raspberry liqueur) provides an extra tangy-sweet dimension to the dish. Any raspberry liqueur will work, or try orange-flavored Cointreau (triple sec) or almond-flavored Amaretto to dress up your next cranberry relish—no matter the occasion.
Also check out Cranberry Salad with Black-Cherry Juice and Toasted Pecans.
Serves 6
Ingredients
- 1 tbsp olive oil
- 1/4 cup finely chopped shallot
- 1 12-oz bag fresh cranberries
- 3/4 cup white sugar
- 1/2 cup raisins
- 1/4 cup Chambord liqueur (or other black raspberry liqueur)
- 1/4 cup water
- 1 1/2 tbsp finely chopped orange peel
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| Cranberry Sauce Ingredients |
- Heat a saucepan over medium heat and add the oil. Add the shallot and cook, stirring frequently, until beginning to soften, 3 minutes.
- Increase the heat to medium-high and add the cranberries, sugar, raisins, Chambord, and water. Bring to a light boil, then reduce the heat and simmer until the cranberries begin to pop open and the relish begins to thicken, 7-8 minutes. (It will continue to thicken as it cools.)
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| Cranberries Beginning to Cook |
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| Cranberries Beginning to Pop |
- Remove from the heat and stir in the orange peel. Cool to room temperature before serving, or cover and refrigerate until ready to use. (May be made 1-2 days ahead.)
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| Cooked Cranberry Relish |
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