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Gourmet

Cranberry and Celery Relish

By Andrea Albin

3.8

(2)

Image may contain Plant Food Produce Vegetable and Bean
Photo by William Abranowicz

Food editor Andrea Albin, who developed this menu, says that her mom, Veronica, who lives in Houston, should get all the glory here. Raw celery and toasted almonds lace cooked cranberries with terrific crunch.

Cooks' note:

•Cranberries can be cooked 1 week ahead and chilled.
•Almonds can be toasted 1 week ahead and kept in an airtight container at room temperature or chilled.

Recipe information

  • Total Time

    2 hr

  • Yield

    Makes about 3 cups

Ingredients

1 (12-ounces) bag fresh or thawed frozen cranberries
3/4 cup sugar
3/4 cup water
1 cup chopped celery
1/4 cup sliced almonds, toasted and cooled
Garnish: finely chopped celery leaves

Preparation

  1. Step 1

    Simmer cranberries, sugar, water, and 1/4 teaspoon salt in a heavy medium saucepan, uncovered, stirring occasionally, until most of cranberries have burst, 15 to 20 minutes. Transfer to a bowl and cool completely.

    Step 2

    Just before serving, stir in celery and almonds.

TagsCondimentAmericanCranberryBerryFruitCeleryVegetableAlmondNutSideDinnerGluten FreeDairy FreeVeganVegetarianEasyQuick5 Ingredients or FewerSimmerThanksgivingFallWinterGourmet

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