Cranberry Relish

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24 oz. fresh cranberries (6 cups)

1 cup full bodied red wine or cranberry juice

1 ½ cups sugar

1 cinnamon stick

¼ teaspoon salt

1 Tablespoon grated orange zest

 

Wash cranberries and drain. Remove any bad berries.

In a large nonreactive skillet, simmer wine or juice, sugar, ¼ teaspoon salt, and cinnamon stick until sugar is dissolved. Cook 1 more minute.

Add cranberries.

Cook stirring constantly until berries start to pop – about 3 or 4 minutes.

Add orange zest and cook a few seconds.

Cool.

Remove cinnamon stick.

For thicker relish, smash berries slightly with the back of the spoon.

Makes 16 – 20 ¼ cup servings.

Can be made up to a week in advance and stored tightly covered in the refrigerator.

 

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