Cranberry shallot relish with crystallized ginger

Ah, the usual suspects. That’s what traditional meals like Thanksgiving are based on, and what makes them so comforting. That said, since this year I have the luxury of just cooking for the two of us – an impromptu happenstance that popped up this week – I’m planning to take advantage of it by trying a few new recipes amid some old standbys. The recipe below is one of those standbys, and since it’s a fairly fast fix aside from the chopping, I got it out of the way early.

Cranberry shallot relish

Adapted from Bon Appetit, Dec. 1995, a gold mine of an issue that I’ve hauled out time and again over the years.

Ingredients

3 tablespoons vegetable oil

1¾ cup chopped shallots

1½ cups sweet Marsala or Port (or I’ve used Madeira when out of those options)

¾ cup sugar

2 12-ounce packages fresh cranberries

1 teaspoon curry powder

½ teaspoon dry mustard

1 cup chopped crystallized ginger (if you don’t buy pre-chopped, you’ll find a kitchen shears works better for chopping than a knife). It takes more than one of those spice jar size containers.

Method

In large Dutch oven, heat oil over medium low heat. Saute shallots until softened. Raise heat to just above medium. Add Marsala and sugar and stir until sugar dissolves. (Since there are shallots floating around in there it can be harder to tell when the liquid becomes clear, the usual sign the sugar is dissolved. So just listen for it to stop making that coarse scraping sound as you stir.)

Add cranberries, curry powder and mustard. Bring to a boil and boil gently until berries pop, stirring occasionally, about 7 minutes. Remove from heat and stir in ginger. Let cool. Don’t worry if it still looks a little runny when you turn off the heat; it sets up as it cools. Season to taste with salt if desired.

Makes about 5 cups, or enough to serve as a side along with a lot of other sides for about as many people as you can stand to let in your house. Especially if some of those people won’t touch it because it’s not formed in a can shape with ridges.

Make ahead: Can be made well ahead. The recipe claims three days, but I’ve found the leftovers are great for at least a week. Conversely, so long as you make it several hours ahead, you can make it the same day you’re serving it and the flavors will still have had time to meld.