Cranberry Relish: The Love it or Leave it Tradition

Tis the season... Cranberry Relish is one of those things that is highly debatable. Some like it cooked, some like it raw, and then some just don't like it at all. For me, there’s just something about that tangy mix of tart berries and sweet citrus bubbling on the stove that takes me to my happy place. 

There are so many variations, let's start with the basic cooked one. 

1 bag of cranberries, I always buy several and freeze them, no need to thaw 

1 cup sugar

1/2 cup water 

 Simmer on the stove for about 10 minutes until berries pop and thicken. I like to squeeze the juice of an orange on them after they are cooked. 

 Variations: 

Cook berries in ½ cup orange juice instead of water for a brighter, citrusy flavor.

Add a chopped apple before cooking,  it sweetens naturally and adds texture.

A cinnamon stick or dash of cinnamon gives it a warm, spicy touch.

Stir in a handful of chopped pecans or walnuts after it cools for crunch.

Add a splash of Grand Marnier, Cointreau, or brandy for a grown-up twist.

Mix in a little grated orange or lemon zest for extra zing.

Drop in a few whole cloves or a pinch of nutmeg while it simmers.

Stir in a few chopped dried apricots or golden raisins for a hint of sweetness.

After cooling, fold in a few spoonfuls of crushed pineapple for a tropical note.

For a little heat, add a tiny pinch of cayenne pepper — it sounds strange but it works!

These cute jars would be perfect hostess gifts filled with colorful cranberry relish.

Showvigor Hexagonal Glass Jam Jars with Red Gingham Lid (2-pack, 9oz)

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🐶💕 Maggie says thanks for help keeping her treat jar full 💕🐶