Page 29 - Buzz Magazine - Issue 4 Fall 2022 | University of Rochester

Pinot noir and tangy cranberry relish

Overstreet often makes this as a side or a condiment. She also likes to serve it on crackers with
cream cheese. The tangy cranberries and green apple acidity mirror the red fruits of Bruliam’s
Sangiacomo Vineyard Pinot Noir.

Number of servings: 6 Combine the first seven ingredients (through
Prep time: 15 minutes cranberries) in a large saucepan. Bring to a
Cook time: 30 minutes boil, stirring until the sugar dissolves, then
reduce heat and simmer 10 minutes or until
1 1/2 cups sugar the cranberries begin to pop. Stir in pear, apple,
1 cup water raisins, onion, and ginger and cook for 20
1/8 teaspoon ground cloves minutes or until the fruit is tender. Remove from
1 teaspoon salt heat, stir in the fresh lemon juice, then cool to
2 cinnamon sticks (3-inch) room temperature and discard cinnamon stick
2 whole star anise and star anise. Cover, chill, then enjoy.
1 12-ounce package fresh cranberries
2 cups finely peeled and chopped Bosc pear
(about three medium)
1 cup finely peeled and chopped Granny Smith
apple (about one small)
3/4 cup golden raisins
2 1/2 cups finely chopped red onion
1/4 cup chopped crystallized ginger
2 tablespoons fresh lemon juice

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