T’is the season to be thankful and I’m thankful for a cranberry recipe from church friend, Susan Mosher. I’ve also included an orange-cranberry relish that is definitely not for the kids.

Dark and Evil Cranberry Relish

1 2/3 cups ruby Port
1/4 cup balsamic vinegar
1/4 cup (packed) golden brown sugar
8 dried black Mission figs, stemmed, chopped
1 6-inch-long sprig fresh rosemary
1/4 teaspoon ground black pepper

1 12-ounce bag fresh cranberries
3/4 cup sugar

Combine first 6 ingredients (all but cranberries and sugar) in medium saucepan. Bring to boil, stirring until sugar dissolves. Reduce heat to low and simmer 10 minutes. Discard rosemary. Mix in cranberries and 3/4 cup sugar. Cook over medium heat until liquid is slightly reduced and berries burst, stirring occasionally, about 6 minutes. Cool. Transfer sauce to bowl; chill until cold.

Cranberry sauce can be prepared 1 week ahead. Cover and keep refrigerated.

This sauce has a very strong flavor — not overly fruity. A wimpy wine won’t be able to stand up to it.


Cranberry Kick (not for kids)

1 (16 ounce) bag of cranberries
2 unpeeled navel oranges
¾ cup sugar (more if you like it sweet)

1 cup broken walnut pieces
1 Granny Smith apple, small diced
1 Bosc pear, small diced
¼ cup diced, crystallized ginger
2 Tsp fresh ginger, julienned

2 Tsp Grand Marnier
2 Tsp black rum, like Gosling’s Black Seal
2 Tsp Belle de Brillant pear liqueur

In food processer, pulse cranberries, navel oranges and walnuts with sugar. Don’t pulverize mixture into mush; this relish should be coarsely chopped and substantial. It should easily mound on a spoon. Set aside

Dice apple, pear and crystallized ginger. Julienne fresh ginger. Add to cranberry/orange/ walnut mixture. Toss. Add liqueurs and toss again. Can be made in advance.

Melkam Megeb.  Bon appetit. Buen provecho. Mànmàn chī! Guten Appetit! Dober tek! Selamat makan! Nush olsun! Svādiṣṭ khānā