Cranberry Relish

By WheretheMagicHappens

I was never a cranberry sauce eater until I made this recipe a few years back. I tore this recipe out of the Los Angeles Times many years ago and now, it wouldn't be Thanksgiving without this cranberry relish. It is so easy to make and enjoy any time of the year. I freeze fresh cranberries when they are available so that I can make it any time of year.

Ingredients

• 1-1/2 cups Sugar
• 3/4 cup Water
• 3 Cloves
• 3 Allspice Berries
• 2 (3-inch) Cinnamon Sticks
• 1 (12 ounce) bag Fresh Cranberries
• Grated zest of 1 Orange

Preparation

Step 1

Bring sugar, water, cloves, allspice and cinnamon sticks to a boil in a 4-quart saucepan. Cook, stirring until syrup is clear, about 3 minutes. Add Cranberries and cook just until they begin to pop, about 5 minutes.

Remove from the heat, add grated orange zest and cool

Refrigerate 1 to 3 days before serving. Remove cloves, allspice and cinnamon sticks before serving.

Each 1/4-cup serving: 132 calories, 1 mg sodium, 0 cholesterol, 0 fat, 35 grams carbohydrates, 0 protein, 0.41 gram fiber