Spicy Cranberry-Zinfandel Relish

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Spicy Cranberry-Zinfandel Relish

 

1 cup dried cranberries

3/4 cup red Zinfandel

1/4 teaspoon mustard seeds

1/2 teaspoon vegetable oil

1/2 small onion, peeled, diced fine

1 garlic clove, finely chopped

2 teaspoons grated fresh ginger

1/4 teaspoon ground cayenne or 1/2 ripe habanero chile, cut into very

thin strips

1 tablespoon granulated sugar

1/4 teaspoon salt

1/4 cup rice vinegar or white wine

 

Soak cranberries in wine. Set aside.

Heat nonstick skillet over medium-high heat. When hot, add mustard

seeds, and toast until seeds begin to pop. Remove pan from heat, and add

oil, onions, garlic, ginger and cayenne.

Return pan to heat, and sauté mixture until onions are translucent. Add

sugar, salt and cranberries with soaking liquid. Cook mixture until it

just boils. Reduce liquid by half. Add vinegar, remove from heat and

cool completely.

Makes 8 servings.

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Char Haz

charrem

 

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