cranberry creations to relish
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Cranberry Creations to Relish
Chef Allan Schanbacher
Photography by Werner Segarra
Phoenix Home & Garden
Executive Chef M. Allan Schanbacher presents five ideas for jazzing up prepared cranberry relish. Just add one of these easy-to-fix combos in amounts that please your taste buds.
Port wine, diced dried black figs and fresh thyme leaves come together in this exotic blend. Simmer figs and port in a saucepan until the figs absorb most of the liquid. Add the thyme and allow mixture to cool before stirring into prepared relish.
No cooking necessary for this pairing of fresh pomegranate seeds and dehydrated raspberries (available in many markets). Add ingredients directly to the relish. The raspberries rehydrate as they soak up juice from the cranberry mix.
Intriguing taste and palate-pleasing texture describe this marriage of minced fresh rosemary leaves and diced candied, or crystallized, ginger. “Use the rosemary sparingly, and dice the ginger into very small pieces before stirring into the relish,” Chef Allan recommends.
CITRUS ’N’ SPICE
Kumquats star in this piquant combination. Slice them thinly into little O’s and discard seeds. Place kumquats, ground allspice, ground cinnamon and a splash of water in a saucepan. Cook over medium heat until water evaporates and mixture appears almost dry. Add to relish.
SWEET MEETS HEAT
Diced apples, ground chili powder and chopped toasted pecans offer tantalizing pops of flavor in this combo. Sauté apples in butter, toss with chili powder and sprinkle with pecans. When cooled, add to relish.
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