Framboise Cranberry Relish

…

This recipe is modified from Lisa Morrison’s recipe for “Cranbeer-y Relish” that appears in The Christmas Table: Recipes and Crafts to Create Your Own Holiday Tradition by Diane Morgan.

Judging by the cover, the book doesn’t look too vegetarian/vegan friendly, but this Relish recipe is definitely a gem and super easy.  Note: my modification is the addition of blueberries and a pinch of salt.

makes about 2 1/4 cups

Ingredients:

• 12 ounce bottle Lindemans’ Framboise Lambic beer (or other suitable fruity lambic)
• 10-12 ounce package fresh or frozen cranberries
• 1/4 cup fresh or frozen blueberries
• 1/4 cup finely diced crystallized (candied) ginger
• 1/4 cup sugar
• pinch of salt

Steps:

1. In a deep four-quart saucepan over medium-high heat, bring the beer to a boil.
2. Add the cranberries, blueberries, ginger, sugar, and salt.  Adjust the heat so the mixture simmers and stir to dissolve the sugar.
3. Cook, stirring occasionally, until most of the cranberries & blueberries have popped open, about 10-15 minutes. You can assist the fruit by pushing against them and the side of the saucepan with a spoon.
4. Remove from the heat and cool to room temperature.
5. Refrigerate in a covered jar or container until ready to serve. The relish can be made up to 10 days in advance.

This is a mainly music-based blog. If you stumbled in on a recipe search, check out my other recipes, like vegan biscuits & gravy, spiced biscotti, vegan cactus chili, vegan bananas foster, mushroom dumpling stew, strawberry cornbread muffins, fruit spring rolls, grilled coconut-rum pineapple, vegetarian s’mores pouches, pumpkin-infused vodka cocktail, creamy vegan chocolate pudding, cute olive penguins, raw blueberry cheesecake, Jónsi and Alex’s raw vegan pies at THIS LINK.

~Dan – np: Omer Klein – Rockets on the Balcony