Chunky Cranberry Relish

By TheresaJ

Cinnamon and orange zest add pizzazz to this delicious relish, which can be made up to a week in advance. Decorative jars, topped with a cute wooden spoon and personalized note, make ideal packaging.

Ingredients

• 6 cups fresh cranberries
• 1 cup full-bodied red wine (such as pinot noir) or cranberry juice
• 1-1/2 cups sugar
• 1/4 teaspoon salt
• 1 cinnamon stick
• 1 tablespoon finely shredded orange peel

Details

Servings 4

Preparation

Step 1

Directions
1. Wash and drain the cranberries, removing any spoiled berries or foreign objects.

2. In a wide stainless steel skillet, combine wine, sugar, salt, and cinnamon. Bring to a simmer over medium heat, stirring to dissolve the sugar. Cook for 1 minute. Add the cranberries and bring to boiling; reduce heat. Boil gently over medium-high heat for 3 to 5 minutes or until skins pop*, stirring occasionally. Stir in the orange peel.

3. Cool completely; remove cinnamon. If desired, smash berries slightly with the back of a spoon for a thicker relish. Spoon into decorative jars. Cover and store in the refrigerator for up to 1 week. Makes 4 to 5 cups.

*Test Kitchen Tip: For a softer, smoother cranberry sauce, prepare as directed, except boil gently for 20 minutes.

Nutrition Facts
Servings Per Recipe 4 to 5 cupsCalories94, Sodium (mg)33, Carbohydrate (g)22, Total Sugar (g)18, Fiber (g)2, Vitamin C (DV%)9, Iron (DV%)1, Percent Daily