Even more beautiful is that it takes no effort to thaw — just remember to put it in the fridge the night before. On Thanksgiving Day, the only effort required is to dump the thawed sauce out of a plastic freezer bag and into a serving dish. So simple even Bart wouldn’t complain about the work. The result is a visually pretty relish that had a pleasantly light crunchy texture and a tiny bit of heat. It’s different, but once you have a couple bites, it may become addictive.
SWEET AND SPICY CRANBERRY RELISH
1 (12-ounce) bag fresh cranberries
1 cup sugar
Juice and zest of 1 lime
1 red jalapeno or serrano pepper, seeded and finely diced
1/4 large red onion, diced
Place the cranberries, sugar, lime juice and lime zest in a food processor and pulse just until the cranberries are shredded. Add the jalapeno and red onion and pulse just a few more times to combine. Let sit for 15 to 20 minutes at room temperature, to let sugars dissolve (the sauce will start to get more juicy when the sugar is dissolved).
To freeze: Dive and portion into freezer-save resealable plastic bags and lay flat in the freezer. The cranberry relish will last 2 months in the freezer. To thaw, place in the fridge overnight or submerge the frozen bag of sauce in a bowl of cold water.
From the book: "Fast to the Table Freezer Cookbook: Freezer-Friendly Recipes & Frozen Food Shortcuts" by Becky Rosenthal; 224 pages, $27.95. Published by Countryman, 2016.
What you get: In addition to recipes for breakfast, appetizers and side dishes, soups, main dishes and desserts, this book includes freezing basics and recipes for standard sauces and stocks.
In her own words: "My hope is that by using your freezer more, and more effectively, you'll be able to share your food, save time and money, and not let anything go to waste." — Becky Rosenthal