Cranberries

I know, you probably have your menu lined out, your recipe and ingredients ready or have already bought the can-o-jellied cranberries.  But just in case you haven't,  get a pen and paper and write this down.  I made this last night and after it cooled and thickened up, Mr. Big Ed tasted it and declared that I needed to make a second batch.  One would not be enough!  We all tasted it and agreed, this is some good stuff.

Good tasting, 4 ingredient fabulousness.  What more could you want?

Without further ado, from the 2008 November issue of Bon Appetit I give you:

Cranberry Relish with Grapefruit and Mint

2 large pink grapefruits (we all know that Texas Ruby Red, Star Ruby are the best, please buy them)
1 cup sugar
2 1/2 cups cranberries (or 10 oz.) **The bag is 12 oz. just use it.
2 Tbsp. chopped fresh mint

Using vegetable peeler, remove peel (pink-yellow outer layer only) from 1 grapefruit in strips. Cut peel into 2-inch-ling 1/8-inch-wide strips (about 1/2 cup). Squeeze 1 cup juice from grapefruits.

**Note I started doing this as directed and then realized that I own a citrus zester and grabbed it and made short work of this.  Love that zester!

Stir 1 cup sugar and 1 cup water in medium saucepan over medium heat until sugar dissolves. Add grapefruit peel; bring to boil. Reduce heat; simmer until peel is soft, about 15 minutes. Add 1 cup grapefruit juice and cranberries; bring back to boil. reduce heat and simmer until berries burst, about 10 minutes.

**Note: My berries both times needed a little more time to be done. Probably between 15 and 20 minutes.

Transfer to medium bowl. Stir in mint. Cover; chill until cold. Can be made 3 days ahead. Keep chilled.

That's it, easy peasy.  And delicious.