We partnered with Food52 and cookbook author Sarah Owens to bring you this sweet-spicy condiment for your holiday turkey or roast. It can also be used in grilled cheese, quesadillas, or even atop a bowl of morning yogurt.
1 habanero pepper
2 packages (6 ounces each) Driscoll's Raspberries, divided
10 ounces cranberries, fresh or frozen
1/2 cup sugar
2 teaspoons fresh ginger, grated
Zest of 1 medium orange
Juice of 1 medium orange
1 teaspoon allspice
1/4 teaspoon kosher salt
1 tablespoon red wine vinegar or balsamic vinegar
TURN ON a gas burner to high flame.
SPEAR 1 habanero pepper with a fork.
ROAST pepper carefully directly over flame until charred on all sides.
SET ASIDE habanero pepper to cool.
PLACE 1 package raspberries into a medium saucepan.
ADD 10 ounces cranberries.
ADD 1/2 cup sugar.
ADD 2 teaspoons grated fresh ginger.
ADD zest of 1 medium orange and ADD juice of 1 medium orange.
ADD 1 teaspoon allspice and ADD 1/4 teaspoon kosher salt.
SET ASIDE raspberry mixture.
SLICE habanero pepper down middle.
REMOVE and discard stem and seeds.
FINELY CHOP habanero pepper and ADD to cranberry mixture.
HEAT over medium and COOK until thickened and STIR occasionally, about 15 minutes.
REMOVE raspberry mixture from heat.
ADD remaining 1 package raspberries.
ADD 1 tablespoon red wine vinegar or balsamic vinegar.
STIR gently to combine.
ALLOW relish to rest about 3 minutes or until raspberries are softened.
SERVE immediately or STORE covered in refrigerator for up to 1 week.
If your skin is sensitive, you can protect your hands by wearing gloves while handling the habanero pepper.