Course: Side Dish
Beer Style: Lambic

Lisa Morrison’s Cranbeery Relish

Lisa Morrison's recipe for Cranbeery Relish made with lambic was published in the book, The Christmas Table,by Diane Morgan.


1 (12 ounce) bottle lambic beer
  • 1 (12 ounce) package fresh or frozen cranberries
  • 1/4 cup finely diced crystallized ginger
  • 1/4 cup sugar

  • Directions

    1. To make this cranbeery relish, in a deep 4-quart saucepan over medium-high heat, bring the lambic to a boil.
    2. Add the cranberries, ginger, and sugar.
    3. Adjust the heat so the mixture simmers and stir to dissolve the sugar.
    4. Cook, stirring occasionally, until the cranberries begin to pop open, about 10 minutes.
    5. Remove from the heat and cool to room temperature.
    6. Refrigerate in a covered jar or container until ready to serve. (The cranberry relish can be made up to 10 days in advance.)

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