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.
