Cranberry-Glazed Long Red Italian Radishes

Name: Cranberry-Glazed Long Red Italian Radishes
Yield: Serves 2 as a garnish or side dish
Ingredients: 1 tablespoon balsamic vinegar; ⅛ teaspoon ground allspice or cloves; ⅛ teaspoon ground allspice or cloves; ⅛ teaspoon pepper; ¾ cup cranberry juice; 1 or 2 bunches long red radishes (12 to 15 radishes); 1 or 2 bunches long red radishes (12 to 15 radishes); 1 teaspoon hazelnut, walnut, or olive oil; ½ teaspoon kosher salt; 1 teaspoon hazelnut, walnut, or olive oil; 1 teaspoon hazelnut, walnut, or olive oil

Preparation info

Serves
2
as a garnish or side dish

Difficulty
Easy

Appears in

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

About

This unusual ruby garnish or side dish has a sweet-sour savor oddly reminiscent of beets. Serve it to brighten and sharpen roast turkey, chicken, or salmon. If you prefer, you can use round red radishes—but halve the cooking time, more or less.

Ingredients

¾ cup cranberry juice
1 tablespoon balsamic vinegar
⅛ teaspoon

Side dish
Garnish
Gluten-free
Vegan

Method

In medium skillet or saucepan, combine juice, vinegar, allspice, pepper, salt, and oil. Bring to a boil.
Meanwhile, trim rootlets and greens from radishes. Rinse radishes.
Add radishes to liquid, bring to a boil, and cover. Simmer until tender, about 20 minutes (they take longer than you might imagine).
When tender to taste, uncover and simm