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Homemade Cranberry Relish

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Homemade Cranberry Relish

I have been making this recipe for cranberries since Jesus was a boy. Well maybe not that long. For the record I was not alive when Jesus was a child, but if I was I would have been making cranberries this way. It’s a family favorite and it’s just not Thanksgiving or Christmas dinner without this cranberry relish on the table.

Homemade Cranberry Relish

One thing I always do a couple of days ahead of a holiday meal is the cranberry sauce; it actually tastes better after a day or two in the fridge. Homemade cranberry sauce is one of those recipes that seem like its a lot of work but really isn’t

Homemade Cranberry Relish

Place all ingredients in a saucepan. You might notice in the picture I put the cloves in the rind of the lemon, they are easier to fish out later

Homemade Cranberry Relish

Bring to a boil, then simmer for 20 minutes and you’re done! Chill in the fridge until you are ready to serve.

Be sure to check out this recipe for Make Ahead Mashed Potatoes

Print This Recipe Homemade Cranberry Relish

Amazing Cranberry Relish

Simple but delicious recipe for homemade Cranberry Relish.

Yield: About 2 cups

Ingredients:

12oz fresh cranberries
¾ cup sugar (add a 1/4 cup more if you like a sweeter sauce)
1 cup apple juice ( If you like boozy berries replace half the apple juice with Grand Marnier)
1 apple peeled and chopped
¼ cup cider vinegar
1 cinnamon stick
6 whole cloves
1 large slice lemon

Directions:

Stick the cloves into the rind of the lemon and put in a large sauce pan. Add the rest of the ingredients and bring to a boil. Reduce heat and simmer for 20 minutes. Put in fridge until ready to serve. Remove lemon and cinnamon stick before serving. Should last in the fridge for about 7 days.

EasyOnTheCook.com

4 Comments

Woo hoo! I’ve been looking for a recipe to use up some of the fresh cranberries lurking in my produce drawer since the holidays. I bought too many before hand, thinking I would make a double batch of my family’s favorite cranberry salad. In the end, I still had a bag of cranberries left. I know we will enjoy this relish. Thank you for sharing your recipe.

Btw, I shared it on Facebook today, as Recipe of the Day on Cooking with Whole Grains & Whole Foods.

easyonthecook says:

Thank you so much Kathryn, my family loves this recipe a lot. It goes great with a pork loin or pork chops! We even have it on ice cream!

My pleasure. We don’t eat a lot of pork, but we do have ham occasionally, and I imagine it would be wonderful with ham. Thanks for the ice cream suggestion. I’m making vanilla next week. I can taste this sauce on it already!

easyonthecook says:

It’s great with chicken too! :-) I pretty much like cranberries on everything ;-)

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