Cranberry-Chestnut Relish

"Chestnuts give this relish its creamy richness. Serve it alongside the turkey at your Thanksgiving feast." From The Healthy Hedonist.

• 1/2 cup port wine
• 1/2 cup plus 2 tablespoons maple syrup
• 1 cup peeled chestnuts (bottled or vacuum-packed)
• 5 cups fresh cranberries
• 1/2 cup dried cranberries
• 1/2 cup pecans, toasted and chopped
• 2 tablespoons chopped fresh mint, optional

METHOD

Combine the port, maple syrup, and chestnuts in a blender, and blend until smooth. Transfer the mixture to a small saucepan, and add the fresh and dried cranberries. Cover, and bring to a boil over medium heat. Keep an eye on the relish, especially in the beginning, to make sure it does not boil over. Uncover, lower the heat, and cook at a rapid simmer, stirring occasionally, until the cranberries have burst and the mixture has thickened, 15 to 20 minutes.

Remove the relish from the heat and stir in the pecans. Transfer it to a bowl and refrigerate until cool. Serve sprinkled with the mint. This keeps, covered and refrigerated, for up to a week.

Makes 2 1/2 cups (6 servings)

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Reprinted with permission from ©2005 Myra Kornfeld, The Healthy Hedonist, published by Simon & Schuster  back to book review

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Recommendation: A great holiday recipe, either Thanksgiving or Christmas  

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