Best Cranberry Relish
The great T-Day count down is underway, so I’ll be posting several recipes in the next few days that have been holiday hits with my family. First up – cranberry relish.
Confession: My husband swears by cranberries from a can. He says that they remind him of his childhood when they didn’t mess around; they had turkey, mashed potatoes from a box, bread from a bag, and cranberries from a can. Nothing more, nothing less, year after year. He also says that he enjoys the, um, mouthfeel of the ridges left by the can.
I, on the other hand, think there’s no replacement for simple, sweet-tart, homemade relish. If you agree, then take a gander at this recipe. It’s delicious!
Recipe Courtesy of Epicurious.com: “Best Cranberry Relish”
16 oz. of fresh cranberries
2 cups granulated sugar (Don’t kid yourself that this stuff is healthy! Yummy, yes. Healthy, not so much.)
1/2 cup cranberry juice
1/2 cup fresh orange juice (I used 2 oranges in all.)
1 T grated orange zest
Combine all ingredients in a saucepan and cook over medium heat until berries pop open (about 15 minutes). (You can hear them pop-popping. It’s kind of exciting!)
(I have to get out more.)
Skim any foam from the top of the surface with a metal spoon and discard.
Cool to room temperature and refrigerate, covered, for up to 3 months. (No, that’s not typo. Three months!)
Okay, take a look at the photo below. Come on, now! Is there really any comparison?
Ridges? . . . Hah!