A few weeks ago, I stopped in the Little Raven Vinyards Wine Shop to pick up a bottle of wine for a friends birthday dinner. It was my first visit, but definitely will not be my last. The unpretentious wisdom of their in-house sommelier makes exploring their diverse collection of undiscovered wines fun and educational. If your a local, give them a visit at 1590 Little Raven, near commons park. If you aren’t local, you can still share their wisdom by signing up for “The Grape Vine”, their weekly e-newsletter. It’s filled with great recipes and information on wine and food pairings. The recipe below was in this weeks newsletter—just in “thyme” for Thanksgiving dinner.
Spiced Cranberry Relish with Port
- 1 orange peel and juice
- 1 lemon peel and juice
- 3 cups ruby port*
- 12 oz fresh cranberries washed
- 1/2 red onion diced
- 1 oz ginger, fresh peeled and minced
- 3 tbsp dark brown sugar
- 1 tsp fine sea salt
- 1 tsp organic ground white pepper
- 1/2 tsp organic ground cinnamon or
- 1/2 tsp organic apple pie spice blend
- 2 tbsp orange liqueur
Julienne the orange lemon peels. In a small saucepan, heat the juices and 1/2 cup of the port. Over medium-high heat, cook the peels until tender, about 10 minutes. Reserve.
In a medium saucepan, combine the cranberries, onion, 2 cups of the port, ginger, brown sugar, salt, pepper, and cinnamon. Over medium-high heat, cook until the relish thickens, 15 to 20 minutes, stirring occasionally. Stir in the remaining 1/2 cup port, the orange liqueur, and the reserved orange and lemon peel mixture. Cool. Transfer to a serving bowl and refrigerate, covered until needed. This will keep up to one week, so it can be prepared ahead of time.
Recipe adapted from
Wolfgang Puck's Adventure in the Kitchen
(New York: Random House), 1991.