Cranbeny Relish

By akselden

Ingredients

• 8 c.fresh cranberries, divided
• 3 c. apple juice
• 21 j, c, sugar
• 2 cinnamon sticks
• 1 chopped dried figs
• 2 Granny Smith apples, peeled, cored, and coarsely chopped
• 1 tbsp. shredded orange zest
• 1 tbsp. shredded lemon zest
• 1/2 c. apple cider vinegar
• 1/2 c. orange juice
• 1/4 . c. lemon juice
• 1 c. golden raisins
• 1 1/2 c. walnuts, toasted and coarsely chopped
• 1 c. port wine or sherry

Preparation

Step 1

In a large, heavy-bottomed kettle, combine 4 cups cranberries with the apple juice, sugar, and cinnamon sticks. Cook over medium heat, stirring constantly, for about 10 minutes or until the cranberries begin to pop. Add the figs, apples, orange zest, lemon zest, vinegar, orange juice, lemon juice, raisins, and remaining cranberries; stir. Bring mixture to a boil and reduce heat. Simmer for 20 to 30 minutes, stirring occasionally, until mixture thickens. Remove the cinnamon sticks, Add the port wine or sherry and return the mixture to a boil, then remove from heat and stir in the walnuts. Ladle into sterilized pint or half-pint jars, cover, and refrigerate for up to one month.
To process relish so it will keep for up to one year in the pantry, fill a canter with water and clean jars as directed. If not using a canner, use a pasta pot with a self-strainer, placing the jars in the strainer. Allow the jars to come to a boil and keep hot while you prepare the relish. Wash new lids and rings as directed on the box, then place in a saucepan of hot water over low heat to keep hot. When the relish is done, remove one jar at a time and let the water drain out, then fill to within 1/2 to 1/4 inch from the top, Tap the jar and stir the relish with a wooden pick to remove air pockets. Take a lid from the hot water, let drain, and cover the jar; apply the ring.
Repeat with the other jars until finished. Return all of the jars to the canner and boil for 10 minutes, with all of the jars covered by at least 1 inch of water. Remove the jars and set on a towel to cool and dry. You should hear a popping sound as each jar cools and seals.