Curry Cranberry Relish

Curry Cranberry Relish is best when served warm or at room temperature. This dish is a good complement not only to your traditional Thanksgiving menu but also a great way to eat with your leftovers. Be it a turkey sandwich or warmed-up turkey meat, serve this relish alongside, and you will reminisce the great time you had at your Thanksgiving dinner while enjoying these leftovers. You can even warm up this relish and top it with good quality vanilla ice cream, or sprinkle some butter and oatmeal and bake this for a few minutes, and serve it with ice cream (leftover Relish Crisp).

Serves: 4-6


1 heaping tsp curry powder
2 green cardamom pods
1 tsp chopped ginger root
1 large shallot, peeled and finely chopped
a little butter or oil
½ cup apple juice or apple cider
¾ cup brown sugar
2 cups fresh cranberries
2 Granny Smith apples, peeled, cored and chopped
½ cup golden raisins or chopped apricots


Sweat the shallot, curry powder, cardamom and ginger in a little butter or oil over low heat.
Add the chopped apple, brown sugar, cranberries and apple juice or cider and
stir to combine; increase heat to medium-low.
Cook gently until the cranberries have released their juices and the apple is soft,
about 25 minutes. Mixture should be quite thick.
Stir in the golden raisins and/or apricots. Season to taste with salt if desired; cool, then refrigerate until ready to use. Serve cold or at room temperature.

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