Cranberry Relish

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based on the The New York Times Cookbook recipe

Course Condiment

Cuisine American

Keyword cranberry, orange, relish, Thanksgiving, turkey

Prep Time 10

Cook Time 10

Cooling off time 1

Total Time 1 20

Servings

Calories 164kcal

Author Dad

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.
½ cup orange juice I fresh-squeeze the orange I zest and make up the rest of 1 cup with water.
½ cup water If needed.
½ cup almonds, blanched and slivered Any grocery should have these by the bag.

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.