Martha's Cranberry Relish - Two Ways Recipe #374746
Cranberry Sauce also known as cranberry relish, is a staple on most Thanksgiving tables. But it's preparation varies from home to home. Some prefer the traditional approach of combining cranberries and citrus. While the more adverturous prefer less conventional accents. For best results, use fresh cranberries, - never frozen - and the best oranges you can find. Presented with the individual tastes of guests in mind, Cranberry relish served two ways can be a thoughtful addition to this year's Thanksgiving table.
20 min | 20 min prep
4 cups
- 1 lb fresh cranberries
- 1 cup sugar
- 1/2 cup freshly squeezed orange juice
- 1 orange, zest of
- 4 oranges, segmented pith and membranes removed
- 1 cup seven-pepper jelly
- 1 tablespoon fresh herb, such as rosemary and thyme
- In a medium saucepan, bring 1 cup water to a simmer. Add the cranberries, sugar, orange juice and zest. Stir until sugar is dissolved and the cranberries begin to pop, about 25 minutes.
- Remove form heat. divide relish in half, reserving half. Add orange segments to half of the cranberries. Stir to combine.
- Add pepper jelly and fresh herbs to the remaining half. Stir to combine. Serve in sepaate dishes.
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5 stars