Spicy Cranberry-Zinfandel Relish

Spicy Cranberry-Zinfandel Relish Recipe - Vegetarian Recipe

| Servings: 4 |

Vegetarian diet

Introduction

Spicy Cranberry-Zinfandel Relish is a flavorful and unique condiment that adds a zesty kick to any dish. This recipe combines the tartness of cranberries with the bold flavors of red zinfandel wine, mustard seeds, and habanero chile for a deliciously spicy relish.

History

This recipe is a modern twist on traditional cranberry sauce, which is a staple at Thanksgiving and holiday meals. The addition of zinfandel wine and spicy ingredients gives this relish a contemporary and sophisticated flavor profile.

Ingredients

Cranberry Zinfandel Sauce

1 cup of dried cranberries
0.75 cup of red zinfandel
0.25 tsp of mustard seeds
0.5 tsp of vegetable oil
0.5 of a small onion, peeled and finely diced
1 clove of garlic, finely chopped
2 tsp of grated fresh ginger
0.25 tsp of ground cayenne or 0.5 of a ripe habanero chile, cut into very thin strips
1 tbsp of granulated sugar or 2 tbsp of brown rice syrup
0.25 tsp of salt
0.25 cup of rice vinegar or white wine

How to prepare

Soak the cranberries in wine and set them aside.
Heat a nonstick skillet over medium-high heat.
When the skillet is hot, add the mustard seeds and toast them until they begin to pop.
Remove the skillet from the heat and add the oil, onions, garlic, ginger, and cayenne.
Return the skillet to the heat and sauté the mixture until the onions are translucent.
Add the sugar, salt, and cranberries along with the soaking liquid.
Cook the mixture until it just boils and then reduce the liquid by half.
Add the vinegar, remove from heat, and let it cool completely.

Variations

Add chopped nuts such as pecans or walnuts for added crunch.
Substitute the zinfandel wine with orange juice for a non-alcoholic version.
Mix in diced apples or pears for a fruity twist.

Cooking Tips & Tricks

Be sure to toast the mustard seeds before adding them to the skillet to enhance their flavor.

- Adjust the amount of habanero chile to suit your spice preference. You can also substitute with a milder chile if desired.

- Allow the relish to cool completely before serving to allow the flavors to meld together.

Serving Suggestions

Serve this relish alongside roasted turkey or chicken, grilled pork chops, or as a topping for brie cheese on crackers.

Cooking Techniques

Sautéing, boiling, and simmering are the main cooking techniques used in this recipe.

Ingredient Substitutions

You can substitute dried cherries or raisins for the cranberries, and red wine vinegar for the zinfandel wine if needed.

Make Ahead Tips

This relish can be made ahead of time and stored in the refrigerator for up to a week. The flavors will continue to develop over time.

Presentation Ideas

Serve the relish in a small bowl garnished with fresh herbs such as parsley or thyme for a beautiful presentation.

Pairing Recommendations

Pair this relish with a bold red wine such as a zinfandel or syrah to complement the flavors of the dish.

Storage and Reheating Instructions

Store any leftover relish in an airtight container in the refrigerator. Reheat gently in a saucepan over low heat before serving.

Nutrition Information

Calories per serving

Calories: 120 per serving

Carbohydrates

Carbohydrates: 25g per serving

Fats

Total Fat: 2g per serving

Proteins

Protein: 1g per serving

Vitamins and minerals

This relish is a good source of vitamin C and antioxidants from the cranberries.

Alergens

This recipe contains mustard seeds and may not be suitable for those with mustard allergies.

Summary

This Spicy Cranberry-Zinfandel Relish is a flavorful and nutritious condiment that is low in calories and fat, making it a healthy addition to your meals.

Summary

Spicy Cranberry-Zinfandel Relish is a delicious and versatile condiment that adds a spicy kick to your favorite dishes. With a perfect balance of sweet, tart, and spicy flavors, this relish is sure to become a new favorite at your table.

How did I get this recipe?

The moment I found this recipe is one that will always stay with me. It was a brisk autumn day, the leaves were turning vibrant shades of red and orange, and there was a crispness in the air that signaled the arrival of the holiday season. I was browsing through the local farmers market, my favorite place to find fresh ingredients and inspiration for new recipes.

As I made my way through the bustling market, I stumbled upon a small stand selling homemade jams and preserves. The vendor, a friendly older woman with a twinkle in her eye, beckoned me over to sample some of her creations. One taste of her Spicy Cranberry-Zinfandel Relish and I was hooked. The perfect combination of sweet and tangy, with a hint of heat from the red pepper flakes, it was like nothing I had ever tasted before.

I knew I had to learn how to make this relish for myself. The vendor, whose name was Mrs. Jenkins, saw the spark of curiosity in my eyes and offered to share her recipe with me. She explained that she had learned to make the relish from her own grandmother, who had passed it down through the generations. Mrs. Jenkins handed me a worn piece of paper with the recipe written in elegant script, along with a few tips and tricks for making it just right.

Over the years, I have made Mrs. Jenkins' Spicy Cranberry-Zinfandel Relish countless times, each batch bringing back memories of that fateful day at the farmers market. It has become a staple at our family gatherings, a beloved tradition that I am proud to carry on. I have shared the recipe with friends and neighbors, passing on the delicious legacy that Mrs. Jenkins entrusted to me.

To make the relish, start by gathering your ingredients: fresh cranberries, a bottle of Zinfandel wine, sugar, red pepper flakes, cinnamon, and orange zest. Combine the cranberries, Zinfandel, and sugar in a saucepan over medium heat, stirring occasionally until the cranberries begin to burst and the mixture thickens. Add the red pepper flakes, cinnamon, and orange zest, adjusting the seasonings to taste.

As the relish simmers on the stove, the aroma fills the kitchen with a warm, spicy fragrance that is simply irresistible. The deep red color of the cranberries mingling with the rich purple of the Zinfandel creates a visual feast for the eyes. I always take a moment to savor the sight and smell of the bubbling pot, knowing that the end result will be worth the wait.

Once the relish has thickened to your liking, remove it from the heat and let it cool before transferring it to a jar or container. The flavors will continue to meld and develop as it sits, so I recommend making it a day or two in advance to allow the relish to reach its full potential.

I love serving the Spicy Cranberry-Zinfandel Relish alongside roasted turkey or pork, where its bold flavors can shine. It also makes a delicious topping for creamy brie cheese or a spread for sandwiches and wraps. However you choose to enjoy it, this relish is sure to add a touch of warmth and spice to any meal.

As I sit here writing this, memories of Mrs. Jenkins and that unforgettable day at the farmers market flood my mind. I am grateful for the chance encounter that led me to discover this recipe, and for the opportunity to share it with others. The Spicy Cranberry-Zinfandel Relish has become more than just a dish to me – it is a connection to the past, a celebration of tradition, and a reminder of the joy that good food can bring. I hope that you enjoy making it as much as I do, and that it becomes a cherished part of your own culinary repertoire. Bon appétit!