A few years ago I decided to try making a homemade Cranberry Relish. Wow, what a difference.
I use Pink Lady apples, but any sweet crisp apple will work well. I also use Penzeys Spices, Cake Spice. Any blend with cinnamon, or just cinnamon will taste good. It adds interest.
I’m thankful for all the love, support and goodness of family and friends, near and far and wish for a safe, peaceful and laughter filled Thanksgiving for all.
Happy Thanksgiving!
Cranberry Relish
Ingredients
- 12 ounce bag Fresh Cranberries
- 1 cup Sugar
- 1 cup Water
- 1 Apple, peeled, cored, diced
- 1 Orange
- 3/4 tsp Cake Spice or Pumpkin Pie Spice
- 2 pinches Salt Kosher
Instructions
- Using a potato peeler, remove the skins from the orange. Try to only get the peel and not the white pith which is bitter. If you get too much pith use a flexible knife (boning knife) to remove the white. Slice peel into strips. Slice off the top and bottom of the orange to give you a flat surface and then remove the peel using the flexible knife.
- Rinse cranberries, place in pot with sugar and water. Using Medium heat, stirring until sugar is dissolved, bring to a boil. The cranberries will start to pop, reduce heat to medium low.
- Section the orange into the cranberries, cutting out the the flesh, but not including the membrane between the slices. Squeeze the remaining juice into the pot. Add the orange peel, diced apple, spice blend and salt.
- Reduce the liquid to the consistency of a thick gravy. Remove from heat and allow to cool. The relish will continue to thicken as it cools.
- Once cool place in a container with lid and refrigerate. Remove from refrigerator at least 30 minutes prior to serving.Tastes wonderful with pork as well as poultry,
I know that will be good!