Great Chef Bobby Flay

Cranberry-Apricot Relish
Bobby Flay
Mesa Grill
New York NY

Makes 4 to 5 cups

Chef Flay serves this as an accompaniment to his Ancho-rubbed Game Hens, but it´s wonderful with turkey, chicken, or pork. The tart cranberries and tangy dried apricots are a stellar pairing.

2 tablespoons unsalted butter
2 minced seeded jalapeno chilies
1/2 cup finely diced red onion
2 tablespoons minced fresh ginger
4 cups (1 pound) fresh or thawed frozen cranberries
2 cups fresh orange juice
2 tablespoons packed light brown sugar
1/2 cup honey
8 ounces dried apricots, cut into julienne
1 tablespoon curry powder
Salt and freshly ground black pepper to taste

Melt the butter in a medium saucepan over medium heat. Add the jalapenos, onion, ginger, and 2 cups of the cranberries and cook for 5 minutes, or until the cranberries have popped.

Increase the heat to high, add the orange juice, brown sugar, and honey, and bring to a boil. Reduce heat to medium and simmer for 5 minutes. Add the apricots, curry powder, and seasonings. Mix well and remove the pan from the heat. Pour the relish into a shallow non-aluminum container and let cool at room temperature. Pour the mixture into a bowl, cover with plastic wrap, and refrigerate. The relish will keep up to two weeks in the refrigerator.