For a couple of decades now, this has been the cranberry salsa that I set out on my Thanksgiving table. It celebrates the unique flavor and robust tartness of cranberries while infusing those with a nice touch of smoky chipotle heat. The jícama gets folded in to add an unexpected (and very welcome) crunch that you rarely find in any cranberry relish. The addition of orange (orange juice and zest) brings citrusy complexity, but the relish (or is it a salsa?) is great without it.
INGREDIENTS
- 1 bag (12 ounces, 3 cups) fresh cranberries
- 2/3 cup sugar
- 2/3 cup orange juice or water
- Zest of 1/2 orange (optional)
- 2 canned chipotle chiles en adobo, stemmed and finely chopped
- 1/2 small (about a pound) jícama peeled and chopped into 1/4-inch cubes
- Salt
INSTRUCTIONS
In a small (2- or 3-quart) saucepan set over medium-high, combine the cranberries, sugar, orange juice, optional zest and chipotles. Bring mixture to a boil, then reduce the heat to medium and cook, stirring regularly, until all of the cranberries have burst and the mixture thickens slightly, 7 to 10 minutes. Remove from the heat and let cool. Stir in the jicama. Taste and season with salt, usually about a scant teaspoon.
