Patty's Cranberry-Orange Relish

"The raspberry and cinnamon give this cranberry sauce a delicious different touch. I get chunk cinnamon from Penzey's Spices (www.penzeys.com). I prefer it because the flavor is more intense than stick cinnamon. If you don't have that you can use a 4-inch cinnamon stick broken into small pieces. Yield is about 2 1/2 cups or 20 2-tablespoon servings."
 
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Ready In:
25mins
Ingredients:
7
Serves:
20
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ingredients

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directions

  • Quarter orange and chop finely in a food processor or blender. Set aside.
  • Tie cinnamon up in a cheesecloth bag, or put into a tea ball.
  • Place sugar, vinegar, water, and cinnamon bag in a heavy medium saucepan.
  • Bring to a boil over medium-high heat, stirring until sugar dissolves.
  • Mix in cranberries; reduce heat and cover partially. Simmer until berries burst, about 10 minutes.
  • Remove from heat and discard cinnamon.
  • Stir in the chopped orange and liqueur.
  • Cool completely. Sauce will thicken as it cools.

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RECIPE SUBMITTED BY

I'm a software engineer living in Wilmington, Delaware. I'm originally from the South (north Florida), so I was raised on good old Southern cooking. I started cooking when I was 7 and have always loved to experiment and put my own twist on the dishes I make. While traveling and living in different places I've discovered a number of wonderful cuisines - Cuban, Thai, Greek, Indonesian, Indian, et al. I have a few dishes from each cuisine that I do really well. I love to experiment with recipes. One of my favorite things to do is figure out how a dish I like is made. If I have something at a restaurant that I really like I'll experiment at home until I come up with a creditable equivalent. It's great to be a member of this community. Where else could you find recipes from people living in every corner of the world? I love it! All of the recipes I've posted here are original unless stated otherwise in the description.
 
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