Cranberry Orange Relish
A cooked cranberry relish of fresh cranberries simmered in sugar syrup until most of the berries burst, finished with cinnamon and orange marmalade.
From the recipe book of Sandra Mills, a Le Cordon Bleu-trained cook in our family.
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Sandra Mills's cranberry relish is the one to make for Thanksgiving. Fresh cranberries simmer in a sugar syrup until about 85 percent of the berries have burst, leaving some whole for texture.
Off the heat, cinnamon and orange marmalade are stirred in, adding warmth and a bright orange flavor. It sets as it chills.
Ingredients
- 1 (one pound) bag of fresh cranberries
- 1 cup of sugar
- 1 cup of water
- 2 teaspoons cinnamon
- 1/3 cup orange marmalade
Instructions
- Sort the berries. Wash the cranberries in a colander, and sort out and remove any bad berries or ones that are not ripe.
- Make the syrup. Put the sugar and water in a saucepan and bring to a boil. Cook for 3 to 5 minutes.
- Cook the berries. Add the berries, cook and stir until about 85% of the berries have burst.
- Finish. Take off the heat, add the cinnamon and stir in the marmalade.
- Chill. Refrigerate.
Tips
- Make it up to several days ahead; it keeps well covered in the refrigerator.
- Fresh cranberries freeze well. Buy extra in the fall and use them frozen, without thawing.
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