Cranberry Relish with Apple Cider

I usually try all new recipes for our Thanksgiving meal.  This recipe is the exception.  I have made this dish for YEARS.  I love this cranberry sauce!  The only modification I make to the recipe is omitting the parsley.  This recipe is from Bon Appetit, it makes about 3 cups.

• 2 cups apple cider
• 1/2 cup sugar
• 1 12-ounce bag fresh cranberries
• 1 medium Granny Smith apple, peeled, cored, diced
• 1 1/2 teaspoons finely grated lemon peel
• 1 tablespoon chopped fresh parsley, optional

1. Boil apple cider in heavy small saucepan until reduced to generous 1/2 cup, about 15 minutes. Add sugar; stir over medium heat until sugar dissolves. Transfer to bowl and chill until cold, about 1 hour.
2. Pulse cranberries, apple, and lemon peel in processor. Add cider syrup; using on/off turns, chop finely. Transfer to bowl. Cover and chill overnight.
3. Stir in chopped parsley, if using, and serve.

DO AHEAD: Can be made 2 days ahead. Keep chilled. Bring to room temperature before serving.

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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