Cranberry Relish

If the weekend's snow didn't convince you, take a look at your calendar.  It's here!  Holiday season has officially arrived.  My grocer's produce shelves are stocked high with cranberries this year, so last night we enjoyed several cranberry creations, including this easy relish.

Cranberry Relish
1 shallot, chopped
1 1/2 cups fresh cranberries
1/2 cup dried cranberries
water
vinegar (I used IKEA's lingonberry apple)
juice from half an orange
sugar and ginger to taste
a few tablespoons brandy
zest from one orange
salt to taste

Combine shallot, cranberries (fresh and dried), water, vinegar, OJ, sugar, ginger, and brandy.  Bring to simmer and cook about half an hour, or until all of the fruit is plump and mixture thickens.  Remove from heat and stir in zest and salt.

This recipe make about 2 cups of relish.  Serve as you would cranberry sauce; add to quesadillas, savory tarts, sandwiches, cream cheese (for a tasty spread or dip).  Combine with ketchup, mustard, or steak sauce and top hot dogs and brats, burgers, meatballs, etc.  And come Thanksgiving weekend, try making a pizza with your turkey leftovers using cranberry relish as the base.  Or turkey tacos with topped with cranberry relish combined with salsa.