20 December, 2011

Cranberry-Bourbon Relish | Bobby Flay

Bobby Flay's Cranberry-Bourbon Relish
Makes qty?
1 1/2 Tbsp canola oil
1 small onion, finely diced
1 jalapeño or serrano, finely diced
2 cups fresh orange juice
1 cup bourbon
1/4 cup granulated sugar
1/2 cup light brown sugar
1-LB fresh cranberries or frozen, thawed
2 tsp grated fresh orange zest
Salt and freshly ground black pepper
1/4 cup chopped fresh flat leaf parsley or fresh cilantro


Heat the oil in a medium saucepan over medium-high heat. Add the onion and jalapeño and cook until soft, about 4 minutes. 

Add the orange juice and bourbon, bring to a boil and cook until reduced by half, about 5 minutes. Stir in the sugars and cook until completely dissolved. 

Add half of the cranberries and cook until they pop and are very soft, about 6 minutes. Add the remaining cranberries and orange zest and cook until slightly softened, about 3 minutes. 

Season with salt and pepper and fold in the herbs. Transfer to a bowl and serve at room temperature.

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