My first cook book was a classic, The New York Times Cook Book by Craig Claiborne (Harper & Row, 1961). My ancient, rusty paperclip bookmarks tell the story of why I have kept it all these years. I use the book only a couple of times a year: Thanksgiving and Christmas. Clipped are Turkey, Stuffings, Mashed Potatoes with Variations, and Cooked Cranberry or Orange Relish.
We love it on the dinner table, but it’s even better as a condiment for turkey sandwiches. Lots more flavor than out-of-a-can.
Now a family must-have, Cranberry Relish uses cooked berries, not raw, and lots of sugar. Get over it. My family won’t let me play with this recipe. Having said that, I am going to be trying Keto-friendly versions to see if any sugar-substitutes have conquered the cool aftertaste issue. Suggestions?
Cranberry Relish
Ingredients
- 1 lb cranberries Fresh! If you can only get a 12 oz bag, adjust all amounts accordingly.
- 2 cups sugar This is always a hard step for me, having done my best to severely limit sugar intake, but, hey, it's Thanksgiving and for family. Right?
- 2 tsp orange zest I zest a whole, large naval orange and use it all. Love that orangeness.
- 1/2 cup orange juice I fresh-squeeze the orange I zest and make up the rest of 1 cup with water.
- 1/2 cup water If needed.
- 1/2 cup almonds, blanched and slivered Any grocery should have these by the bag.
Instructions
- Rinse and drain the cranberries and place them in a medium pot over medium heat.
- Add sugar, juice, zest, and water.
- Stir well and often, cooking until all the cranberries have popped open. Lower the heat if thing seem too vigorous. Don't want to burn the berries.
- Remove from heat and let the relish come to room temperature, stirring in the almonds while you wait.
- Store the relish in a sealable container and refrigerate until needed. This relish is great at dinner and later on turkey sandwiches.
