Cranberry Sauce is a Thanksgiving staple that everyone has come to expect to be served with their Turkey, Mashed Potatoes, Yams and Green Bean Casserole. Personally, I've always considered the stuff in a can to be slightly less than edible. Then there's the home made variety of boiling the berries and sugar in water to made a more palatable jelly. Again, to me it's just too sweet and not that much better than the canned stuff.
There is so much flavor in fresh (or frozen) cranberries that it shouldn't be destroyed by cooking it! This Cranberry Relish recipe is so good, you'll never consider exposing a cranberry to heat again. It's also so easy to make, you'll have more time for the main dishes. This recipe should be prepared the day before serving so the relish has the time to set up.
Step 1: Ingredients
The ingredients are about as easy as they could get! Easy to remember too. Just one of everything…
1 Package fresh or frozen Cranberries †
1 Large Orange (or 2 smaller ones)
If you know how to feel oranges for the juicier ones, get as juicy as you can find.
1 Cup Sugar or Splenda®
A little Orange Juice if needed
You will also need a potato brush (or a stiff brush reserved exclusively for cleaning fruits and vegetables ), a very sharp knife, a rubber spatula, a blender and a medium glass bowl.
† An interesting thing about cranberries is that they stay just as fresh and crisp after being frozen! This is why they're available year 'round.