STOP! Whatever you do, please do NOT serve that pathetic jellied stuff that comes in cans this Thanksgiving. It is so simple to make your own cranberry relish and my recipe keeps beautifully in the fridge and will be a wonderful accompaniment to any poultry or pork dish or will serve as a chutney with Indian food. We like it so much that I always make double the recipe to ensure that I have plenty of left-overs. My 92 year-old mother eats it right out of the jar like a dessert. However you decide to use it, do yourself and your friends and family a favor and make it this year. You’ll be so glad that you did. I promise that I will add beautiful photos starting next week, but I want to get these recipes out there.
Lisa’s Orange Cranberry Relish
Yield: About 6 cups
12 ounces fresh or frozen cranberries
1 cup tap water
1 cup granulated sugar
1/4 cup orange juice
1 medium navel orange, 1/2-inch dice WITH the peel
1 cup dried cranberries
1 cup coarsely chopped walnuts
2 Tablespoons Grand Marnier, Cointreau, Mandarin Napoleon OR Triple Sec
- Dissolve sugar in the water in a 3 quart saucepan. Bring to a boil. All of the other ingredients except for the walnuts and Grand Marnier
- Bring back to a boil, reduce heat to a simmer and cook uncovered for approximately 10 minutes. The cranberries will be popping (and yes, they may spatter some.)
- Once the cranberries have mostly popped open, turn off the heat and add your walnuts and Grand Marnier. Allow to cool down uncovered.
- Put in glass jar(s) and refrigerate. This will last for months if you can manage not to eat it all.
NOTE: This recipe easily doubles or triples. The relish will thicken as it chills. Serve at room temperature for full flavor. I buy fresh cranberries when they are on sale and freeze them for when I need them.