Cranberry Relish

This kicks plain ol' cranberries to another level. Relish is not just for Thanksgiving. It's always good with chicken dishes like roasted chicken, chicken and dumplings or pork dishes. 

Time: 15 minutes using canned cranberry sauce
Serves: 4
Tools: medium mixing bowl

    


      INGREDIENTS

• 1 small can Mandarin orange slices or 1 orange peeled, sectioned and cut into 1/2 inch pieces 
• 1 small can whole cranberry sauce - see NOTE below. 
• 1/3 cup apple, peeled and cut in small pieces 
• 1/4 cup chopped pecans or walnuts (use whole nuts and do a rough chop, you don't want them too fine) 
• (optional) 2 tablespoons seedless raspberry jam 

     DIRECTIONS

Mix all ingredients together and chill for a few hours to let the flavors meld.

NOTE: USING FRESH CRANBERRIES – You can use fresh, whole cranberries, but they come in a large bag and usually only seen in the market around Holiday time. This bag will make a lot of relish. You can use half a bag for this recipe or double all the other ingredients if you use the whole bag. You can freeze leftovers in portions.

First, simmer half a bag of the fresh cranberries with 1/4 cup sugar and 2 tablespoons of water until they start to break open. They will release a lot of liquid. Simmer until they are tender. Taste for sweetness as cranberries are quite tart (you may need to add sugar or sugar substitute) and you want them just a tad sweet without losing that sense of cranberry tartness. The remaining ingredients will add their own natural sweetness to the mix as well.

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