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Makes 2 1/2 cups
This festive ruby-red relish is a big hit in the Thanksgiving spread every year. I like the chunky texture and sweet and tart flavors as a counterpoint to turkey and other savory holiday dishes.
- 1 12-ounce jar seedless red-raspberry jam
- 1 12-ounce bag cranberries, rinsed and dried
- 1 cinnamon stick
- 1/2 teaspoon ground allspice
- 1 teaspoon grated lemon rind
- Heat the jam in medium saucepan over medium heat. Add the cranberries, cinnamon stick, and allspice.
- Reduce the heat to low and cook until the cranberries pop, about 8 minutes.
- Remove the pan from the heat, take out the cinnamon stick, and stir in the lemon rind. Allow the mixture to cool, and then chill it for at least one hour before serving.
