Kitchen Guy
Relishing
Cranberries
By
Chef
Jim Gray
T
his being winter, cranberries are
the berry of the season. Here are
two of my favorite cranberry recipes.
Cranberry Relish
Ingredients:
4 Tbsp. unsalted butter
2 medium red onions, cut in quarters, then slice very thin
2 12 oz. bags of cranberries
3/4 cup packed light brown sugar
4 Tbsp. balsamic vinegar
salt and pepper to taste
Method:
In a large skillet, melt the butter over
medium heat. Add the onions and
cook 15 to 20 minutes or until onions
are dark brown and tender, stirring occasionally.
Increase the heat to medium high.
Stir in the cranberries, sugar, vinegar,
salt and pepper and a cup of water.
Bring to a boil, then reduce to a simmer and cook, uncovered 12 to 15
minutes or until most of the cranberries pop and the mixture thickens
slightly.
You can make the sauce thicker
by adding a slurry of cornstarch and
water.
Spoon the sauce into a serving bowl;
cover and refrigerate until well chilled.
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