Spiked Cranberry Relish

Made this up today, Thanksgiving 2005, based on a recipe for a mixed drink I saw yesterday in the NY Times. The drink was developed by Audrey Saunders, owner of the Pegu Club in SoHo, NYC. As for the cranberry relish, it was the best I have ever tasted; BF had several helpings before dinner. Keep a copy for next Thanksgiving or Christmas or anytime. Applejack is an inexpensive liquor that most liquor stores have sitting somewhere on their shelves. This is something I might make before any other dishes, and leave sitting in fridge until ready to serve. Therefore, chilling time is not included.

• Ready In: 15 mins
• Serves: 8

Ingredients

• 1 (12 ounce) package cranberries, rinsed and picked over
• 1  orange, cut into eighths (unpeeled but deseeded if necessary)
• 1⁄4 cup walnuts
• 1⁄4 cup brown sugar
• 1⁄4 cup Splenda granular (sugar substitute or regular white sugar)
• 1⁄4 cup  Applejack
• 1⁄4 cup pomegranate juice
• 1  tablespoon sweet vermouth
• 1  teaspoon gingerroot, freshly grated (optional)
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon  Angostura bitters

Directions

1. Place cranberries, orange and walnuts into large food processer. Pulse for a few seconds, mix, and pulse again for a few more seconds or until larger chunks are gone.
2. Put cranberry mixture in bowl and add rest of ingredients. Mix well, seal and put in refrigerator to chill.