Here is a nice traditional cranberry relish that is delicious and simple to make. Much better than the canned variety. Cranberry relish will last up to 2 months in your fridge, so keep some on hand for topping crackers with cheddar or a turkey sandwich.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Ingredients:
- 4 cups fresh or frozen cranberries, rinsed and any stems removed
- 2 cups sugar
- 1/2 cup orange juice
- 1/2 cup cranberry juice
- 1 tablespoon orange zest, finely chopped
- 1/4 teaspoon salt
- 1 cup walnuts or pecans, roughly chopped (optional)
Preparation:
Add all the ingredients except the nuts to a large pot.
Place the pot over medium heat and bring to a boil. Continue to boil the mixture until the cranberries burst open, about 10 minutes.
Remove the pot from heat and stir in the walnuts or pecans.
Transfer to a bowl and refrigerate. When completely cool, cover tightly and keep refrigerated until needed.
