This is a staple at any Thanksgiving table, but I make it year ’round. It’s the perfect topping for a slice of brie atop a rice cracker. Many people like additional fruit (raisins, apples, currants) or nuts (walnuts, pecans) in their cranberry relish, but I like the recipe on the back of the cranberry package, the way my mom’s mother made it – I still have her recipe. I add a cinnamon stick for a bit of extra depth.
Prep time: 5 minutes
Total time: 15 minutes
Yield: 2 cups
1 12 oz package fresh cranberries, rinsed and picked over
3/4 c. sugar
1 c. orange juice
tiny pinch of salt
1 cinnamon stick
- Place all ingredients into saucepan and bring to a boil.
- Simmer for about 10 minutes, until all the cranberries have popped. Cool and remove cinnamon stick. Refrigerate until you use.
This gets better the longer it sits. I make it at least a week before Thanksgiving.