Dad’s Holiday Cranberry Relish

My first cook book was the Craig Claiborne classic, The New York Times Cook Book. My now ancient, paperclip bookmarks tell the story of why I bought it. Thanksgiving. Bookmarked are “Turkey,” “Basic Bread Crumb Stuffing,” “Mashed Potatoes,” and “Cranberry Relish.” I have referenced the last one each year that I’ve made Thanksgiving dinner.

This version uses cooked berries, not raw, and lots of sugar. Get over it. It’s just great.

Dad's Holiday Cranberry Relish
Print Recipe
Makes about 4 cups.
Servings
12 servings or so
Cook Time
10 minutes
Servings
12 servings or so
Cook Time
10 minutes
Dad's Holiday Cranberry Relish
Print Recipe
Makes about 4 cups.
Servings
12 servings or so
Cook Time
10 minutes
Servings
12 servings or so
Cook Time
10 minutes
Ingredients
  • 16 oz fresh cranberries Rinsed. Pick out any really ugly ones...or foreign matter!
  • 2 cups white sugar Don't judge me!
  • 1 large juicy orange For the zest and the juice. Eat the rest.
  • 1 cup orange juice Add OJ or water to what you get from the orange to get 1 cup total.
  • 1/2 cup slivered almonds Most stores sell packages of exactly 1/2 cup of slivered almonds.
Servings: servings or so
Instructions
  1. Use a medium-large sauce pan over medium heat.
  2. Add cranberries, sugar, orange zest and liquid to sauce pan.
  3. Cook for about 10 minutes, stirring frequently. As they cook, the cranberries will split open. The relish is done when the sugar has dissolved, and the berries have all split open.
  4. Stir in slivered almonds.
  5. Off heat, let the pan cool for 30 minutes, then spoon the relish into a storage container or serving bowl, and place in frig. In an hour or so, you'll have a great cranberry relish ready for dinner or turkey sandwiches!
Powered byWP Ultimate Recipe

 

Leave a Reply