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.
1cuporange juiceAdd OJ or water to what you get from the orange to get 1 cup total.
1/2cupslivered almondsMost stores sell packages of exactly 1/2 cup of slivered almonds.
Servings: servings or so
Use a medium-large sauce pan over medium heat.
Add cranberries, sugar, orange zest and liquid to sauce pan.
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.
Stir in slivered almonds.
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!