Cranberry Relish

Step 5 Serve

You can serve the relish right from the bowl or transfer it into your Mom's antique serving dish.

Don't bother preparing the canned or cooked cranberry sauce, because as soon as your family and guests taste this, the sauce stuff will be a distant memory!

Leftovers isn't a problem either, use this relish anywhere you might use jam. It tastes great on bagels with cream cheese or with natural peanut butter in a sandwich. Prepared relish will keep covered for about a week.

Comments

[desertdog]

'been serving that for years.  My mother served it as long as I can remember.  I prefer to start with about 1/2 cup of sugar to two bags of cranberries and two oranges.  If it is not sweet enough you add more.  It can get too sweet sometimes and you can't take out sugar.  Definitely let it sit overnight, I think.

I also buy four of five bags of berries and freeze them.  In June or July you make a fresh batch.  What a perfect cold salad on a hot summer afternoon.  Always gets comments when you bring a bowl to a picnic potluck.

[ambermcgregor]

I too love the fresh cranberry relish! The variation my mother uses year after year is: 1 bag cranberries, 1 whole orange (peel et all), 1 whole apple (core et all), 1 cup of sugar (though I use less and sometimes sub some splenda instead), and 1/4c pecans (optional) - put the whole thing in food processor and chop until it is a chutney consistency. It's mmm mmm nummy!