Cranberry Relish with Peanuts
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Don’t let the ingredient list fool you here – the flavors mesh unbelievably well. In fact, they blend so well that people have trouble guessing what’s in there unless you tell them! I had four people guessing the ingredient list for this relish for 20 minutes and the only items they guessed correctly were cranberries and apples. Salted peanuts and sweet raspberry preserves are the two secret ingredients that pull everything together, but unless you tell them, people will never be the wiser.
This relish is a fun new twist on cranberry sauce for your Thanksgiving table, and be sure you don’t forget about this relish when it comes to leftover turkey sandwiches! It takes a turkey sandwich from great to absolutely amazing.
Prep time: 15 minutes
Cook Time: 15 minutes
Total time: 30 minutes
Yield: 3.5 cups
1 1/2 jars raspberry preserves
1 1/2 tablespoons apple cider vinegar
1 small onion, diced
2 cups fresh cranberries, rinsed
2 medium sweet-tart, crisp apples (I used Empire), peeled, cored, and chopped
1/2 cup jumbo salted peanuts, chopped
1 tablespoon minced fresh thyme
1. Add the raspberry preserves, vinegar, and onion to a medium-sized saucepan over medium heat. Bring to a boil, and then turn the heat down and simmer uncovered until the sauce is thinned, about 3 minutes, stirring occasionally.
2. Add the cranberries, turn the heat to medium, cover the pot, and bring to a boil. Turn the heat down and simmer until the cranberries have all popped, about 3 to 5 minutes, stirring occasionally (be careful when you stir because the cranberries have a tendency to splatter).
3. Add the apples and bring to a simmer; cook (uncovered) until the apples start to soften, about 3 minutes, stirring occasionally.
4. Turn the heat off, stir in the peanuts and thyme, and let the pot sit covered for 10 minutes before serving (it will thicken slightly as it cools).
Serve warm or chilled; store any leftovers in an airtight container in the fridge for up to 1 week.