Just in time for Thanksgiving, I will post a most excellent cranberry relish recipe that has become a staple around the holidays at our house. I got the recipe through daughter Lindsey after I tasted it at her house a couple of years ago. No more canned stuff for me. Enjoy!1 bag of fresh cranberries (4 cups or so)
1 ½ cups sugar
1 cup water
1 whole orange, unpeeled, seeds removed
½ teaspoon ground cloves
¼ teaspoon cinnamon
½ cup crushed pineapple, drained
Rinse cranberries and set aside. Bring sugar and water to a boil. Meanwhile, place orange (I cut it into several sections first) into food processor and process the smithereens out of it. The original recipe said to chop it fine, but I figure who wants to get a chunk of orange peel in their first bite? Add this pureed orange substance, cranberries and spices to boiling sugar water and simmer over high flame, stirring frequently, until berries pop open. This took the better part of an hour for mine. Stir in crushed pineapple. Cool and serve with your turkey. The next day smear on your bread when you make your turkey sandwich. It’s also good served on scones for breakfast.
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