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.



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

  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.

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

  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.