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.

Cranberry Bread

For Thanksgiving this year I bought a gigantic bag of cranberries at Costco.  I love cranberry sauce with turkey, but I also had this recipe in mind.  I have wanted to try it since last Thanksgiving.  This recipe is from Everyday Food, but it required many more modifications than I would have expected.  I usually try to substitute at least half of the all-purpose flour with whole wheat – it makes it seem healthier.  But I also added vanilla, clementine zest, and additional milk which I think really improved the recipe.  The sprinkle of turbinado sugar on top offsets the tartness of the cranberries.  Great.

 

• 4 tablespoons unsalted butter, melted, plus more for pan
• 1 cup all-purpose flour (spooned and leveled), plus more for pan
• 1 cup white whole wheat flour
• 1 cup packed light-brown sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1 large egg, lightly beaten
• scant 1.25 cups whole milk
• 1 tsp vanilla extract
• zest of 1 clementine
• 1 bag (12 ounces) cranberries
• 1 tablespoon turbinado sugar, for topping (optional)

1. Preheat oven to 350 degrees; butter and flour a 9-by-5-inch loaf pan (8-cup capacity), and set aside. In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, and salt; set aside. In a medium bowl, combine butter, egg, vanilla, zest, and milk. Add wet mixture to dry mixture, and whisk to combine; fold in cranberries.
2. Pour batter into prepared pan; sprinkle top with turbinado sugar, if desired. Bake until a toothpick inserted in center of loaf comes out clean, about 1 hour. Transfer pan to a wire rack; let bread cool 30 minutes. Invert onto rack, then immediately turn right side up to cool completely.