Raw Cranberry Relish
2 cups washed raw cranberries
2 cored tart apples (peel on)
1 large, whole (peel ON) seedless orange, cut into sections
1 to 2 cups granulated sugar (depending on how sweet you would like your relish to be. I only use a cup but I like mine very tart.)
In a food processor, pulse up the cranberries, apples and the orange until chopped but not a mush. Mix in the sugar. Let sit at room temperature until sugar dissolves, about 45 minutes. Store in the refrigerator.
Cranberry Sauce (with Bourbon!)
1 cup bourbon
1/4 cup minced shallots
Grated zest of 1 orange
One 12-ounce package of fresh cranberries, picked over
1 cup sugar
1 teaspoon freshly ground pepper
In a small nonreactive saucepan, combine the bourbon, shallots and orange zest. Bring to a boil over moderate heat, then simmer, stirring occasionally, until the bourbon is reduced to a syrupy glaze, about 10 minutes.
Add the cranberries and sugar, stirring well until the sugar dissolves. Lower the heat slightly and simmer, uncovered, until most of the cranberries have burst, about 10 minutes.
Remove from the heat and stir in the pepper. Transfer to a bowl, let cool to room temperature, cover and refrigerate.