Thanksgiving prep is officially under way at our house, now that the Cranberry Relish has been made.
Oh sure, come Thanksgiving Day, Basil will again argue the merits of the canned kind with its helpful portioning lines. But homemade Cranberry Relish is king here.
Mom started making it years ago and included the recipe in the cookbooks she created for me when I got married. It’s easy to make and after one taste, you won’t reach for the canned stuff again.
This sweet-tart condiment is terrific with turkey, adds a bit of zing to a sandwich of leftovers or sitting atop a bit of brie, and would be delicious with a pork roast at Christmas.
The recipe calls for nuts, but I omit those on account of Catherine’s nut allergy (and because, well, as family and friends already know, there are enough nuts in this house).
1 lb. fresh cranberries
1 seedless orange finely chopped (including peel)
1 1/4 cups firmly packed brown sugar
1/2 cup seedless raisins
1 tsp. grated fresh ginger (can use dried)
1 3-inch cinnamon stick
1 to 1 1/2 cups chopped walnuts, optional
1 cup water
- In a medium saucepan, combine all ingredients. Bring to a boil.
- Reduce heat and simmer uncovered about 10 minutes, stirring occasionally. Cool.
- Spoon into jars with tight fitting lids. Store up to 1 month in refrigerator. Makes about 4 cups.