Relish and Turkey

Thanksgiving dinner would not be complete without cranberries.    Some prefer the jelly-style cranberry sauce and some like the chunky cranberry sauce.

There is a difference between cranberry sauce and cranberry relish. Cranberry sauce is cooked with sugar,  strained to remove the skins (or not if you prefer chunky) and then cooled.   

Cranberry relish is made using fresh cranberries uncooked and adding fresh fruits, nuts, and whatever else you might like to compliment the tart berries.

I've made cranberry relish using the fresh cranberries, however after all is said and done, I actually prefer the berries cooked, so this is the recipe I've been making for many years. 

This particular recipe was given to me by a friend in the '80's and when she told me I would be surprised at how easy it was to make I had to try it.  She was right and I've been making it ever since then (way before 'foodies' began blogging).

To help reduce your pre-holiday cooking stress this can be prepared a few days in advance.  A no fuss, easy peasey!! recipe is what you need when you are preparing a holiday meal for family and friends.  This recipe takes a total of 15-20 minutes from start to finish.

Cranberry Relish
Ingredients:

• 1 pkg. fresh cranberries
• 3/4 cup water
• 3/4 cup sugar
• orange zest from 1 orange
• 1 orange cut in sections with membrane removed
• 1/4 cup orange juice
• 2 TBLS. chopped nuts, optional (pecans, walnuts, almonds)
• 1 tsp. Grand Marnier (optional)

Preparation:

1. In 2.5 quart saucepan add the water and sugar and bring to a boil.
2. Rinse the cranberries and add to the boiling water and sugar. Stirring occasionally bring the berries to a slow boil and cook 10-12 minutes, then stir in the remaining ingredients.
3. Pour the cranberries into a bowl and set aside to cool. 

You can also add in pineapple chunks, tangerines, apples and if the children will be eating the relish eliminate the Grand Marnier and the nuts for those with nut allergies.


Mangia!
Winelady Cooks