November 27, 2009

Cranberry Relish

OK... you twisted my arm. In a comment on my 32 of 52 week post

JenT said...

"Ok, I need your cranberry relish recipe. I notice you're using fresh cranberries and we have lots of those in our freezer. When you get a chance pass it on, please. :)
Happy Thanksgiving!
November 26, 2009 9:53 AM"

I got this recipe in a cooking class at our extension office years ago. Up until then, I thought I didn't like cranberry sauce. I was raised on the stuff in a can. After I tried this... well, watch out cranberries!

In microwave safe bowl combine:

1 pound fresh cranberries
1 tablespoon orange zest
3/4 cup orange juice
1 1/2 cup sugar
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1 cup chopped walnuts

Cover with plastic wrap and cook 4 minutes. Stir. Cover again and cook until cranberries start to pop. About 4 minutes. Let stand 10 minutes. Cover and refrigerate up to 4 weeks. I like to make extra and put in jelly jars and freeze for an extra treat throughout the year.

Here's a little bonus for you, JenT. Those extra cranberries in your freezer are delicious if you juice them. I quarter 10 apples and put them through my champion juicer. Then one bag of slightly frozen cranberries. If I have it I add a hunk of fresh ginger root. Not only is this fabulously delicious it is a wonderful cure for a sore throat.

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4 comments :

  1. Yummy! Thanks for sharing! Hope you guys had a wonderfully blessed day together.
    Blessings and hugs, andrea

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  2. Sounds very good. I'm used to the stuff in the can but I add stuff to it...pineapple, walnuts or pecans and jell-o.

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  3. Sounds delicious as always! :) I put crystallized ginger in mine for the added zing.

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  4. Thank you, thank you! I'm looking forward to making this. And to juicing some too. We actually have some fresh ginger root lying around, too.
    Oh and speaking of ginger - I'm going to be making your Lemon cookies today.

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