Cranbeer-y Relish - Imbibe Magazine Subscribe + Save

Cranbeer-y Relish

In between roasting the turkey, baking the pumpkin pie and entertaining holiday guests, it’s easy to think of bypassing homemade cranberry sauce and relying on the simplicity of a store-bought version. Not anymore: This quick and easy recipe from Diane Morgan’s The Christmas Table (Chronicle, 2008) takes homemade cranberry relish to the next level with a festive boost of beer. Sweet and tart with a hint of spice, this relish is the perfect match for a holiday turkey or goose, and to make life easier, you can even make it well ahead of the dinner-prep rush.


1 12-oz. bottle Lindeman’s Framboise Lambic

1 12-oz. package fresh or frozen cranberries, picked over, washed and de-stemmed

1/4 cup finely diced crystallized ginger

1/4 cup sugar



In a deep, 4-quart saucepan over medium-high heat, bring the beer to a boil. Add cranberries, ginger and sugar. Adjust heat so the mixture simmers, and stir to dissolve the sugar. Cook, stirring occasionally, until the cranberries begin to pop open, about 10 minutes. Remove from heat and let cool to room temperature.



Transfer the cooled relish to a bowl, cover and refrigerate until serving. (The relish will keep, tightly covered, in the refrigerator for up to 10 days.)



Makes 2 1/4 cups


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