Prep 5 mins
Cook 15 mins
Sweet and tangy. You can store it in the fridge for up to 3 days before serving.
- 1 1⁄2 cups chopped peeled granny smith apples (about 1/2 pound)
- 1 cup packed brown sugar
- 1⁄2 cup white grape juice
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1 (12 ounce) package fresh cranberries
- Combine all ingredients in a medium saucepan.
- Bring to a boil; reduce heat, and simmer until thick (about 15 minutes), stirring occasionally.
- Cool completely.
What a fresh and tangy relish! After tasting it, I needed to try it as a sauce for marinating and baking tofu.... and what a success! I marinated my sliced tofu (12 triangular slices from 1 cake) for 30 minutes and then baked it at 350 F for 40 minutes until the juices were absorbed and the tofu was firm. The relish is a beautiful color and the tofu also. Try the tofu on a crisp green salad sprinkled with dried cranberries and sliced almonds for a real treat! Thanks Mirj for an inspiring relish...!
I made this for a very special "Thanksgiving Dinner" last night. Yesterday my husband open his new kids' hair salon and when he got home I surprised him with turkey, mashed potatoes and this wonderful spin on the traditional cranberry sauce. We gave thanks to the Lord for our new family business and then we were blessed to enjoy this superb recipe--thanks! (I used a bunch of random apples since I didn't have Granny Smiths on hand)
Wasn't sure what I was going to do with the bag of fresh cranberries that ended up coming home with me from the grocery store until I found this recipe. I did substitute some Chardonnay wine for the apple juice but otherwise stuck to the recipe. It is so good I had to keep sampling it while it was cooking. My daughter proclaimed it yummy! Now just to decide whether to use it as an apple sauce like side dish or as a topping for the cheese cake... (8)