There's only one recipe that I make exactly the same every Thanksgiving, the cranberry sauce. I wish I was motivated to cook more things with which I can eat it. I think I got this recipe from my first food friend, Michelle, who was one of the first to inspire me to cook more challenging and interesting things. People always ask for the recipe so here it is.
Cranberry Relish
Yield: About 2 cups
12 oz cranberries
1 cup sugar
1 orange, zest and juiced
1 large pear, chopped
1 large apple, chopped
½ tsp cinnamon
¼ tsp ground cloves
pinch of nutmeg
1. In medium saucepan, place cranberries and 2 cups water.
2. Bring to a boil, then lower heat and simmer for 5 minutes or until berries begin to pop.
3. Add orange zest and juice, pear, and apple, cinnamon, cloves, and nutmeg.
4. Simmer 15 minutes. Remove from heat and cool to room temperature.
5. Optional: drain extra liquid to desired consistency.
You can make a couple days ahead of time, stored in fridge until ready to use, or can it.
3 comments:
Looks Yummy. I tried your cranberry banana bread recipe and it was delicous. I may have to try this one as well.
This recipe is very similar to the one that I make every year. I'm not a huge fan of turkey (especially the leftovers), but I can always manage it better when it is slathered in this....so good!
Grandma Carver makes a cold cranberry relish that is also good and super quick. I can send the recipe if you ever want to taste it.
Beautiful photo! Stunning!
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