GINGERED CRANBERRY-KUMQUAT RELISH

It’s too bad we tend to relegate cranberries to Thanksgiving: they have such interesting piquant flavor and are an absolutely gorgeous color.

Here’s a quick and easy relish to make.  Kumquats–which happily are in season at the same time as cranberries–add a definite citrus punch, and the pressure cooker does a great job of softening their skins.

ONE MINUTE HIGH PRESSURE PLUS NATURAL RELEASE

Makes 5 cups

Three 12-oz. packages cranberries, rinsed

12 ounces (2 1/2 cups) kumquats, rinsed and halved

1 cup crystallized ginger, coarsely chopped

2 tablespoons agave syrup or honey, or to taste

1 cup toasted pecans, coarsely chopped

Bring 1/2 cup water to a boil in a 6-quart or larger cooker.  Add the cranberries, kumquats, and crystallized ginger.

Lock the lid in place.  Over high heat, bring to high pressure. (This is likely to take at least 5 minutes.) Cook for 1 minute.  Turn off the heat, and allow the pressure to come down naturally for 10 minutes. Release any remaining pressure by setting the cooker under cold running water.

Cool slightly.  Add agave syrup to taste. Transfer to a bowl or storage container and bring to room temperature.  Stir in the nuts just before serving.  Refrigerate for up to 1 week.