Cran-Apple Relish with Apple Cider Syrup

Cran-Apple Relish with Apple Cider Syrup
Makes 3 cups
Prep time: 30 minutes
Make ahead: tastes best made 1-2 days ahead.

Apple Cider Syrup
2 cups apple cider
1/2 cup sugar
Cran-Apple Relish
1 12-ounce bag fresh cranberries
1 medium Granny Smith apple, peel intact, cored, diced
1 1/2 teaspoons finely grated lemon peel
1 tablespoon chopped fresh parsley
Boil apple cider in heavy small saucepan until reduced to about 1/2 cup, about 15 minutes. Add sugar; stir over medium heat until sugar dissolves. Transfer to bowl and chill until cold.
In the bowl of a food processor, combine cranberries, apple, and lemon peel; pulse to chop. Add chilled apple cider syrup; pulse to chop and blend. Transfer to bowl. Cover and chill overnight and up to 2 days.
Hot Bourbon Cider
16 ounces apple cider
6 ounces of Woodford Reserve Distiller's Select Bourbon
2 ounces ginger syrup (see below)
2 ounces Tuaca liqueur
2 ounces white crème de cacao
1/4 teaspoon ground cinnamon
4 cinnamon sticks
Heat the apple cider in a saucepan until hot. Combine the bourbon, syrup, Tuaca and ground cinnamon in Irish coffee mugs and mix well. Add the hot cider to the bourbon mixture and stir. Garnish with the cinnamon sticks. Makes 4 servings
Ginger syrup – makes 2 cups
2 cups sugar
1 cup water
1 cup thinly sliced peeled fresh gingerroot
Bring the sugar, water and gingerroot to a boil in a medium saucepan and reduce heat. Simmer for 3 minutes, stirring occasionally. Remove from heat and let stand until cool. Strain into a covered container and store in the refrigerator for up to 1 week. The ginger flavor will fade with age.