Pickled Cranberry Relish
Hands-On Time: 20 minutes
Total Time: 24 hours and 20 minutes
1 cup dried cranberries
1 cup water
3/4 cup sugar
1/2 cup apple cider vinegar
Kosher salt and freshly ground black pepper
1/2 jicama, peeled and finely diced
2 Granny Smith apples, peeled and finely diced
3 tablespoons chopped Italian parsley
Juice of 1 lemon
Place the cranberries in a medium bowl.
In a small saucepan, bring the water, sugar, vinegar and 2 tablespoons salt to a simmer over medium heat. Cook, stirring, until the sugar and salt have dissolved, then pour over the cranberries. Let the mixture cool to room temperature, then refrigerate for at least 24 hours.
The next day, drain the cranberries and discard the pickling liquid. Return the cranberries to the empty bowl and stir in the jicama, apples, parsley and lemon juice. Season to taste with salt and pepper. Serve chilled or at room temperature.
About the recipe
If you’re looking for a departure from traditional cranberry sauce, we love the crunch and freshness of this pickled cranberry relish. The cranberries can (and should) be pickled ahead of time, so all you have to do come serving time is toss the pickled cranberries with the remaining ingredients. A jicama is a tuber most commonly found in Latin American cooking. It has a neutral flavor somewhere in between an apple and a raw potato, and it adds a wonderfully crunchy texture to the relish.