This zesty and colorful relish makes a nice change from ordinary cranberry sauce at Thanksgiving, but it’s too delicious to reserve for only once a year.
One 12-ounce bag fresh cranberries
1/4 cup finely minced red bell pepper
1 shallot, minced
3/4 cup light brown sugar
1/4 cup orange marmalade
Juice and zest of 2 lemons
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
Pick through cranberries to remove any stems and place in a saucepan along with the bell pepper, shallot, sugar, marmalade, lemon juice and zest, salt, and pepper.
Cook over medium heat, stirring to combine, and simmer until cranberries pop and mixture thickens, about 30 minutes.
Makes about 2 cups
This recipe is part of Robin’s Vegan Thanksgiving Feast.
Recipe copyright 2008 by Robin Robertson and published by Vegan.com with permission.