Simple, tart, and sweet, this relish for the traditional feast is also great served at other times of the year, as a glaze for ham or a side dish with roasted chicken or pork.
MAKES: ABOUT 7 Cups
INGREDIENTS:
- 1 large onion, finely chopped
- 4 cups fresh cranberries
- 1 cup cranberry juice
- 1 cup sugar
- 4 firm peaches, peeled, pitted, and coarsely chopped
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1 cup golden raisins
- 1 cup chopped toasted walnuts
INSTRUCTIONS:
- In the pressure cooker, combine the onion, cranberries, juice, sugar, peaches, cinnamon, ginger, and raisins, stirring to dissolve the sugar. Lock the lid in place and cook at high pressure for 4 minutes.
- Release the pressure naturally and remove the lid, tilting the pot away from you to avoid the escaping steam. Stir in the walnuts and cool completely.
- Store in airtight containers in the refrigerator for up to 2 weeks or in the freezer for up to 2 months
