Port-Cranberry Relish
Yield 2 cups

Ingredients
·  1/2 cup ruby port
·  3-4  (1- x 3-inch) strips of orange zest, cut into thin matchsticks
·  3-4 small sprigs of fresh thyme-(optional, or sub ¼ teaspoon dried thyme)
·  1/2 cup fresh orange juice
·  12 ounces fresh cranberries
·  1/2 cup sugar (I used demerara)
·  1/3 cup crystallized ginger
·  1/2 jalapeno seeded and minced
·  Pinch freshly ground black pepper

 Preparation
1. In a medium saucepan, combine the port with the orange zest, thyme, and orange juice and bring to a boil. Remove from heat and allow the mixture to steep for 10-15 minutes and strain. Remove the thyme sprigs and return the stock with the orange strips to the pan.
2. Return to a slow boil and add the cranberries, ginger, jalapeno, and sugar. Simmer over moderately low heat, stirring occasionally, until the cranberries begin to pop. Transfer to a bowl and serve warm or at room temperature.
3. Make ahead and keep refrigerated in an airtight glass container for up to a week.

 *Note: if you prefer a less chunky sauce, use a food processor to buzz the cranberries to the consistency you prefer.

 Adapted from Food and Wine  Nov. 2002