Cranberry Relish

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.

• Ready In: 30 mins
• Serves: 8-10

Ingredients

• 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

1. 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.
2. Store in refrigerate for up to 1 day or until ready to use. Relish thickens a bit over time.
3. NOTE - If you prefer a smoother sauce, strain the cranberry skins through a fine sieve.
4. NOTE - For flavor variation, add ½ cup slivered almonds and 1 cup chopped apple bits with all the other ingredients (in Step #1).