I got this recipe out of a Parade magazine a few years ago. I'm not against cranberries out of a can, but this is a bit more sophisticated and tastes wonderful. I will be bringing it to Thanksgiving.
12 oz. bag fresh cranberries
1 large apple, peeled, cored, and coarsely chopped
1 c. dried golden raisins (or regular if you can't find golden)
3/4 c. sugar
1/2 c. orange juice
1/2 tsp. cinnamon or ginger (I have not tried ginger.)
1 tbsp. balsamic vinegar
1. Put all ingredients except vinegar in a saucepan and stir to combine.
2. Stirring, bring ingredients to a boil over med. heat. Lower the heat and simmer gently until relish thickens, about 5 min.
3. Remove from heat and stir in vinegar.
4. Spoon into a heat proof container, cover with plastic wrap, and cool to room temperature. Refrigerate. Tightly covered, the relish will keep for up to two weeks.
No comments:
Post a Comment