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Cranberry-Bourbon Relish

1 1/2 tablespoons canola oil
1 small onion, finely diced
1 jalapeno or serrano, finely diced
2 cups fresh orange juice
1 cup bourbon
¼ cup granulated sugar
½ cup light brown sugar
1 lb fresh cranberries or frozen, thawed
2 teaspoons grated fresh orange zest
Salt and freshly ground black pepper
¼ cup chopped fresh flat leaf parsley or fresh cilantro

Heat the oil in a medium saucepan over medium-high heat. Add the onion and jalapeno 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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