Most every year since 1982 – so, going on four decades – I have made this cranberry relish to enjoy and share with friends for the holidaze season.
And share is the correct term for the original recipe, which makes four plus pints, which, even if you really love cranberry relish, is kinduva lot, especially this year, when we are all scaling back the size of our celebrations and feasts.
But, fear not!
This year, I am featuring my scaled back version of what, to me, anyway, is a classic.
Coming in at just over two pints, this makes more than enough relish to enjoy over Thanksgiving, and to share, as I did, a jar with a good friend.
•Zest of 1 orange
•Zest of 1/2 lemon
•1/2 cup sugar
•24 oz cranberries (2 bags)
•3/4 cup orange juice
•1 tbsp lemon juice
•1 cup sugar
•1 tsp grated fresh ginger
Wash and sort through the cranberries, discarding any woody stems and wilted berries.
Place the 1/2 cup of sugar in a blender or a mini food processor with the orange and lemon zest and pulse until pulverized.
Add the sorted cranberries to a pot with the orange juice, lemon juice, cup of sugar, and ginger, along with the pulverized orange zest and sugar mixture.
Stir to mix, then cook over medium heat, stirring often, until it comes to a boil.
Continue to boil for three minutes, still stirring, until the berries have burst, then remove from the heat and let rest for 30 minutes or so.
Give it a taste.
Yeh, you can add more sugar, return to medium heat, and cook and stir until the sugar is dissolved, but…
This is a relish, designed to accompany and compliment turkey (or chicken, or, for that matter, ham) as a main course side, so go ahead and embrace that little bit of tartness.
Your feast palate will thank you.
Store the cooled cranberry relish in covered container(s) in the fridge until needed.
I have kept mine safely in the fridge through to new year, but a more practical food health and safety time line would be more like two weeks tops.