Recipe by NorthwestGal
This cranberry relish thickens over time. And it needs to chill in the referigerator for about 1 day, so make it at least one day before your plan to serve it.
Top Review by WorkNMomma
This recipe was so easy to put together that I was able to make it while on a conference call this morning. I included apple at the suggestion of the other reviewers, and I used fresh pineapple rather than canned since I had it on hand. I also took 1/2 of the fruit and ran it through the food processor before adding to the saucepan to reduce the cranberry skin texture. My favorite part of cooking this was the "pop" sound the cranberries make when they split open. The mixture thickened nicely, though it was a bit sweet. I look forward to tasting it again in a day or so! Thank you for posting the recipe.
- 1 lb cranberries
- 2 cups sugar
- 1⁄2 cup water
- 1⁄2 cup orange juice
- 15 ounces can crushed pineapple
- 2 teaspoons grated orange peel
Directions See How It's Made
- Combine all ingredients in an uncovered 3-quart saucepan, and cook over medium heat, stirring often, until most of the cranberries have opened and the mixture is somewhat thickened. Be sure to cook the cranberries until they “pop” in order to release the natural pectin, which thickens the sauce.
- Store in refrigerate for up to 1 day or until ready to use. Relish thickens a bit over time.
- NOTE - If you prefer a smoother sauce, strain the cranberry skins through a fine sieve.
- NOTE - For flavor variation, add ½ cup slivered almonds and 1 cup chopped apple bits with all the other ingredients (in Step #1).