Cranberry Relish Recipe

Step 3 Season and serve

Stir your fresh ingredients together, then add seasonings.

~1c sugar or to taste (white or brown)
~1t salt
~1/2t allspice
ground dry spices of your choice (cinnamon, nutmeg, cloves, etc)

The sugar can be adjusted again later depending on the flavor you prefer, so start light. The amount will vary depending on the tartness of the berries, lemon, and lime you use as well as the sweetness of the oranges. Always taste and check.

Refrigerate until ready to serve, preferably overnight to allow the flavors to mingle and the mixture to drop a bit of liquid. Stir and adjust seasonings, then transfer the relish to your favorite serving bowl.

This makes extremely good leftovers, particularly on turkey sandwiches. It should keep for about a week in the refrigerator, and can be frozen and thawed successfully.

Comments

[ambermcgregor]

Hmm... we never seem to have a problem as it doesn't tend to last very long. It still seems to have crunch, I'm sure not as much as celery would, after a couple of days in the fridge. I hope you enjoy it as much as we do!

[ambermcgregor]

I never tried celery in it. That's interesting. I made a comment on the traditional cranberry relish recipe on how my mom makes cranberry chutney. This version is much closer to what she does: 1 bag cranberries, 1 whole apple, 1 whole orange, 1 c. sugar, 1/4c pecans (optional) And exactly as stated above, pulse that food processor till even the clumps of apple core and orange peel are all chutney in consistency. Try this and you'll never want for the can again.

[canida]

The celery basically gives a bit of crunch without interfering too much with the flavor. Pecans would give a similar crunch, but add an interesting flavor- I'll have to try that this year! Do you find the nuts get soggy as the relish ages, or do they keep their crunch?