Hot Sweetness or Sweet Hotness?

One great thing about living in Massachusetts is the availability of fresh cranberries. Through the fall and early winter, we buy them frequently and try various preparations (as a search of this blog for the word "cranberry" reveals).

Andrew Sorivani, NYT.

The latest variation is from David Tanis, as published in the New York Times. His Spicy Red Pepper Cranberry Relish is easy to make, especially in our indispensable cast-iron saucepan. We printed the recipe before his correction, which advises the addition of a half-cup of water, but it worked fine without it. The only other change we made was to use Anaheim peppers, since our local market did not have any red jalapeños. (The cranberries themselves came from nearby Hanson Farm, natch!)

We are about to put this in the fridge so it will be well-chilled in time for dinner, but a sampling of the warm relish suggests this will be amazing, as suggested by the title of this post!