Sauce
Makes about 2 cups
Christian Leue
1 (12 ounce) bag of fresh cranberries, rinsed and picked over for any bad ones
1/4-1/2 cup finely chopped sweet onion (depending on how much you like onion)
6 ounces of Luberon cider vinegar
Sweetener to taste (I like about 2 ounces of sugar in this)
Salt
Roughly chop the cranberries either using a knife or by pulsing in batches in a food processor. Mix with the onion and set aside.
In a small pot heat the vinegar and sugar until the sugar dissolves. Taste and adjust with more sugar and/or salt, as you prefer. I like to add a big pinch of salt personally.
Mix the warm sweetened vinegar with the cranberries and onion and mix well. Place in a covered container in the fridge for a few hours or overnight fo the flavors to meld. Will stay in top shape for at least a week kept in the refrigerator.
• The relish takes well to a bit of heat also, try adding a few pinches of Aleppo pepper. Or try playing with other spices and vinegars. I love using a good brown rice vinegar plus fresh citrus zest and sesame or nuts.
• For a deep and savory flavor try using Smoked Cinnamon Maple Syrup as your sweetener. As with the vinegar, the spice is infused into a liquid so you get all the flavor with a smooth texture.
• As I mentioned it's great on a leftovers sandwich. Here's what I like: toasted sourdough or pullman loaf with mayo, turkey pieces, stuffing, and relish inside. You can even make it a panini if you like a bit more crispness. Gravy tends to sog the sandwich out, but it's great on the side for dipping.
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