Donna’s Cranberry Relish
Makes 3 cups / From Donna Prizgintas, personal chef, Los Angeles. This cranberry dish is “really a simple glorification of the classic that my family as well as most have on the table,” says Prizgintas, but the warm spice tones and dried fruit lift it beyond the ordinary. Use the freshest spices you can find for unparalleled flavor. If possible, make the sauce a day or two ahead of time and refrigerate, which helps marry the tastes. Bring to room temperature before serving.
1 pound fresh organic cranberries
1 cup fresh orange juice
Zest of 1 orange
1 cup black raisins, golden raisins, or dried cherries (or a combination)
1 teaspoon ground coriander
1/4 teaspoon ground cardamom
Dash sea salt
Dash freshly ground black pepper
Organic sugar, to taste
1. In a medium nonreactive saucepan, combine cranberries, juice, zest, dried fruit, spices, and sugar (start with 1/4 cup; keep it fairly tart). Simmer until cranberries begin to pop and flavors blend, about 10–15 minutes.