Craneberry Kumquat Relish

Brasserie Zinc and Wine Bar executive chef Michael Trombley calls his relish recipe “craneberry” in a nod to the early settlers in New England, who first spied these pretty pink berries and thought they resembled the hooked neck and beaked crane birds hanging out in the bogs in Cape Cod. They called them “craneberries,” which eventually evolved into cranberries. Fresh kumquats look like tiny oranges; look for them in upscale markets such as Whole Foods or Nino Salvaggio.

1 12-ounce package fresh cranberries

1 pinch ground allspice

Using a non-reactive pan, add cranberries and blister on medium heat with kumquats for approximately 5 minutes with a lid to partially cover (stir as needed).

Remove lid. Add pomegranate juice, honey, brown sugar, and ginger; bring to a boil, then reduce heat to a simmer.

Add orange zest, Grand Marnier, marmalade and simmer 5 minutes.

Turn off and add apricots and allspice and leave to cool.

The reason for adding ingredients in stages is to maintain optimal flavor of each item.

Serve alongside roasted chicken, seared beef tenderloin and even lamb chops or as a base for pork loin medallions for a wonderful tapas. Makes 8 tapas.

Per serving: 145 calories; 0 g fat (0 g saturated fat; 0 percent calories from fat); 36 g carbohydrates; 0 mg cholesterol; 13 mg sodium; 1 g protein; 3 g fiber.