Here is my go-to.
Cranberry Relish
★★★★★
Sauces, Spices, Etc
Difficulty: Easy | Servings: makes 8 cups
Description:
Fresh ginger, orange, and lime, including the peel, add unusual flavorings to this delectable relish. It can be made a week or two in advance. *And it should!
Ingredients:
2 ½ cups sugar *reduce to 2
½ cup water
1 seedless orange, cut into ¼-inch dice, including peel *or 3 cuties
1 lime, cut into ¼-inch dice, including peel
1 tablespoon minced fresh ginger *grated
1 cup raisins *sub dates, chopped
2 3-inch-long cinnamon sticks *break in two
1 vanilla bean or 1 Tablespoon vanilla paste
3 12-ounce bags of fresh cranberries
Directions:
Place the sugar and water in a heavy saucepan.
Dissolve over high heat and continue cooking until the liquid is slightly caramelized. Stir in the remaining ingredients and simmer for about 10 minutes or until the cranberries begin to pop. *mash with potato masher. Transfer to a bowl and cool.
Notes:
*means stuff I have changed
I like using the cuties instead of a regular orange because the peel is so thin and there is hardly any pith.
Relish freezes very well! I’ve made this full batch and it lasted two holiday seasons, when I don’t give it away 😛
Cranberry Relish
★★★★★
Sauces, Spices, Etc
Difficulty: Easy | Servings: makes 8 cups
Description:
Fresh ginger, orange, and lime, including the peel, add unusual flavorings to this delectable relish. It can be made a week or two in advance. *And it should!
Ingredients:
2 ½ cups sugar *reduce to 2
½ cup water
1 seedless orange, cut into ¼-inch dice, including peel *or 3 cuties
1 lime, cut into ¼-inch dice, including peel
1 tablespoon minced fresh ginger *grated
1 cup raisins *sub dates, chopped
2 3-inch-long cinnamon sticks *break in two
1 vanilla bean or 1 Tablespoon vanilla paste
3 12-ounce bags of fresh cranberries
Directions:
Place the sugar and water in a heavy saucepan.
Dissolve over high heat and continue cooking until the liquid is slightly caramelized. Stir in the remaining ingredients and simmer for about 10 minutes or until the cranberries begin to pop. *mash with potato masher. Transfer to a bowl and cool.
Notes:
*means stuff I have changed
I like using the cuties instead of a regular orange because the peel is so thin and there is hardly any pith.
Relish freezes very well! I’ve made this full batch and it lasted two holiday seasons, when I don’t give it away 😛
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