While there are lots of recipes for cranberry relish out there, many are for purists. You know the ones: cranberries , sugar, and maybe a little orange. We prefer a relish that includes a variety of fruits representing the autumnal bounty!
Whichever you prefer, starting with fresh cranberries is a must, and Vermont Cranberry Company produces some fine berries on their pristine farmland in northern Vermont.
What You Need:
- 1 pound of fresh cranberries
- 1 cup of water
- 1 ½ cups of sugar
- Orange zest from 1 orange
- 1 whole orange, seeds removed, chopped
- 1 cup apple, peeled and chopped
- 1 cup pear, peeled and chopped
- 1 cup of golden raisins
- 1 tablespoon fresh lemon juice
- In a medium-size heavy saucepan, combine cranberries and water. Cook over medium heat until cranberries burst, about 15 minutes.
- Add all other ingredients, stirring frequently, until mixture thickens, about 30 minutes.
- Pour finished cranberry mixture into a bowl and stir in the nuts.
Cranberry Relish may be made up to two weeks before Thanksgiving—refrigerate covered. You may also freeze for up to 6 months. While the relish is great with roast turkey and chicken, it is also wonderful as a spread for sandwiches, mixed with softened cream cheese for a quick holiday dip, or spooned over yogurt.