Prep 10 mins
Cook 20 mins
Found in The Thanksgiving Cookbook, 1991, this recipe has been slightly tweaked, & one thing I really like about it is the combo of cranberries as well as both dark & golden raisins!
- 354.88 ml granulated sugar
- 177.44 ml white vinegar
- 44.37 ml frozen orange juice concentrate
- 354.88 ml dark raisins
- 354.88 ml golden raisins
- 1 large onion, finely chopped (actually 3/4 cup)
- 1 large garlic clove, minced
- 453.59 g bag fresh cranberries, rinsed, picked over (4 cups)
- 4.92 ml ground ginger
- 2.46 ml salt
- 1.23 ml black pepper, freshly ground
- 0.59 ml ground cayenne pepper
- 29.58 ml orange zest
- Combine sugar, vinegar & OJ concentrate in a large nonreactive saucepan, & cook over medium heat, stirring constantly until sugar is dissolved.
- Stir in the raisins, onions & garlic & bring to a boil over medium-high heat. Reduce heat to medium-low & simmer for 5 minutes, stirring most of the time.
- Stir in the cranberries, ginger, salt, black pepper & cayenne pepper, then raise the heat to high & bring to a boil.
- Return heat to medium-low & simmer, uncovered, for 10 minutes, stirring frequently, then remove from the heat & let cool slightly. Stir in the orange zest.
- Pour the relish into a container that has a tight lid, cover & let it cool to room temperature, before covering it & refrigerating it until serving time.
- Serve chilled or at room temperature. Leftovers will keep well in the refrigerator for up to a month.