Cranberry and Orange Relish
This cranberry and orange relish is made simply with cranberries, sugar, oranges, and water, and comes together in just 5 minutes of your time. Because we know you have other stuff to think about on Thanksgiving.
Ingredients
- 10 to 12 ounces fresh or frozen cranberries, (about 2 1/2 cups)
- 1 cup superfine sugar, (or just blitz some granulated sugar in a blender until finely ground but not powdery)
- Grated zest of 1 small orange, preferably organic
- 1/2 cup fresh orange juice, (from 1 to 2 oranges)
- 1/3 cup cold water
Instructions
- Toss all of the ingredients in a large saucepan over medium heat and simmer until the mixture thickens somewhat, about 10 minutes. (For a runny, saucy sauce, let it simmer just a few minutes less. For a more jellied version, simply let it simmer a few minutes longer.)
- Let the sauce cool to room temperature before serving and, ideally, cover and refrigerate it for up to several days. This not only affords you more time and stovetop space on Thanksgiving morning, but gives the flavors time to meld quite nicely.
Notes
What You Need To Know About Varying Up This Cranberry and Orange Relish
Listed here are things we’ve been stirring into this cranberry relish to magnificent effect. Just not all of them at once: Toss in a cinnamon stick Pour in a scant shot of Grand Marnier at the last second Add a few smashed slices of ginger Dispense with the orange and swap in ginger beer and crystallized ginger Substitute a splash of red wine, port, or bourbon for the OJ Stir chopped pecans, walnuts, or hazelnuts just before dinner Swap apple cider for the OJ Mix finely chopped pineapple in along with everything else Sprinkle with pomegranate seeds Add a star anise (and don’t forget to remove the choking hazard prior to serving…or make certain it finds its way onto your mother-in-law’s plate).Nutrition
Serving: 0.25cup | Calories: 120kcal | Carbohydrates: 31g | Protein: 0.3g | Fat: 0.2g | Saturated Fat: 0.01g | Monounsaturated Fat: 0.01g | Sodium: 2mg | Fiber: 1g | Sugar: 28g