Cranberry Relish — Not Just for Thanksgiving

Cranberry relish

Fresh cranberries are in season, so it’s time to start making things with cranberries. The easiest one to make is fresh cranberry relish, which is so easy to make that there’s no reason not to, nor should you wait until you’re roasting a turkey to have cranberry relish. It would go perfectly well with just about any sort of poultry, including plain old roast chicken.[1]

If I may digress, I’m well aware that roast chicken scares some people, though I’ve never been sure why. It’s not pâté de canard en croûte,[2] and even that isn’t all that scary. Take a bird, throw it in the oven. Yeah, once you’re used to that, you can do things like put oil and herbs on the skin, you can truss it up, and so forth. In the end, it’s all just throwing a bird in the oven and letting it cook (I like a nice, hot 375° oven). And while it’s cooking, you can make cranberry relish in just a few minutes.

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