Cranberry Relish with Chambord and Raisins

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

Cranberry Sauce Ingredients

Preparation

1. Heat a saucepan over medium heat and add the oil. Add the shallot and cook, stirring frequently, until beginning to soften, 3 minutes.
2. 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.)

Cranberries Beginning to Cook

Cranberries Beginning to Pop

1. 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.)

Cooked Cranberry Relish