Cranberry Orange Relish
By Samantha Gianulis – Apron Strings – Cranberry Orange Relish
In a large saucepan, add fresh cranberries.
Zest the two oranges over the cranberries.
Cut oranges in half and squeeze juice into the saucepan.
Use enough fresh squeezed orange juice as to cover the cranberries, should be around 1 cup or juice.
Turn on stovetop range to medium-high heat.
Add cinnamon, sherry, salt and pepper.
Stir occasionally until your relish reaches its desired consistency.
Taste while still cooking – if it is too tart for your liking, add dark brown sugar.
Remove cinnamon stick and whole cloves, if using whole cloves.
Refrigerate until ready to use.
(Double this recipe for a larger crowd.)
1 package of fresh cranberries, well rinsed
2 large Navel oranges, plus their zest
1 cup fresh squeezed orange juice, as needed
1/2 tsp. ground cloves or 3 whole cloves
1 whole cinnamon stick
1/4 cup sherry (preferrably Harvey’s Bristol Cream)
1/4 tsp. coarse ground salt
fresh ground pepper to taste
optional: 1/4 cup dark brown sugar
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