The holidays are one of our favorite times of the year. It’s a time to give oneself the green light to indulge in culinary delights, socialize, and be merry with friends and family—libations included—as well as gather in the kitchen to create some favorite seasonal recipes. But to properly store perishables and the decadent creations that ensue, we always love to employ some of our favorite refrigeration units.
Full-size refrigerators tend to fill up quite quickly—between the main dishes, appetizers, drinks, and of course all the usual staples, whether you’re cooking for two or 20, there is always a need for more space. This is precisely why we love both our Undercounter Refrigerator and our Undercounter Refrigerator Drawers. Storage aside, you can dedicate each unit for a specific use. From hors d’oeuvres to sauces, cheeses, and holiday relishes, our units will make your life much easier before and after festive feasts and celebrations. But since we’re on the topic of succulent holiday meals, we thought we’d tap Berkshires-based chef and culinary consultant Katy Sparks to share one of her heavenly holiday recipes. See below for an easy-to-prepare dish designed to savor.
Katy Sparks’ Cranberry and Orange Relish with Dried Red Chili
A homemade cranberry relish is great to have on hand any time of the year-—I make my first batch just before Thanksgiving and it lasts all the way through New Year’s Eve in the fridge. It’s amazing on a cheese board as well as with your ham or turkey. This sweet and tart condiment has a little kick thanks to the dried red chili. Enjoy!
Makes about 2 cups
1 T. butter
1 T. grated fresh ginger
½ cup dark brown sugar
½ cup orange juice
1 small dried red chili like a Cobanero Chili from Burlap and Barrel Single Origin Spices
1bag fresh cranberries, rinsed and picked over
¼ cup orange marmalade
1T. freshly minced cilantro (optional)
Melt the butter in a non-reactive saucepan. Add the ginger and cook gently while stirring for 2 minutes. Add the sugar, orange juice, dried red chili and cranberries. Stir together and cook over medium-low heat until the cranberries pop open- about 20 minutes. At this point I remove the dried red chili but if you want a spicier version, mince it up and stir it back in to the cranberries. Stir in the orange marmalade. Cool the relish and fold in the cilantro, if using.