Spiced Cranberry Relish

I'm having a hard time justifying this post as an historical recipe.  My only defense is that I've been making it at least once a year since 1988 (I have records on this!).  I cannot recall where the recipe came from, although I have a vague recollection of a newspaper insert.

But I figured that this, the last post of my first year of blogging, could be on whatever recipe I wanted (ignoring that all the other posts were on whatever I wanted) and what I wanted to do was share with you my Most Favorite Cranberry Recipe Ever.

For those of you who only know the canned, jellied cranberry stuff that pops out of its container in a cylindrical shape, you really have no idea what cranberry sauce is all about.

This recipe is called a relish, probably because it is not just cranberries and sugar.  However it is thick, flavorful, fun to look at, and easy to make.  I can tell you with confidence that people who do not like cranberry sauce often like this recipe.

So here goes.  I am thrilled to present to you:

Spiced Cranberry Relish

4 C. fresh cranberries (a 12 oz bag).  Can be frozen and slightly defrosted.
1 to 2 cups sugar (I use closer to one)
1 cup raisins
1/2 cup currants (dried)
1/2 cup water or orange juice
1 tsp cinnamon
1/4 tsp ginger (I use more but I am an addict)
1/2 cup candied orange peel or the zest of one medium sized orange, finely shredded

 
Mix cranberries and sugar in a large, non-aluminum saucepan, then mix in the rest of the ingredients.

Cranberries and sugar

Everything!

Cook over low heat for 20 - 40 minutes, stirring occasionally.  You are looking to see that most of the berries have burst.

Cool then refrigerate.  Serve chilled.  Best if made in advance and will last a while if not quickly consumed.

The Verdict:  If I didn't think this was excellent, I wouldn't be making it year after year.  I love how it is sweet yet tart, thick and spreadable on bread for sandwiches, and yet still an excellent side spoonful as an accompaniment for roast turkey or really any roast meat.  It is so easy to make -- just toss everything into the saucepan and stir while cooking.  And if you don't measure everything precisely, you will still end up with a good dish.

So give it a try -- it is posted just in time for your Christmas celebration.

Merry Christmas and thanks for reading my blog!

Tracy