Simple Cranberry Relish: Sharing

Last year I came across this recipe that was posted by one of my foodies. I thought it was an appealing new twist to cranberry sauce. This recipe has turned into one of my favorites and it's on the to make list for sure.

Wishing peace and love today and always.

  Happy Thanksgiving!

 
Original recipe:

3 bags of frozen cranberries

3-4 medium sized apples, peeled and chopped

1  small orange, chopped. 

1.5 cups water
1 can pineapple tidbits drained

1 cup sugar (or more, depending on your taste)

1 cinnamon stick(optional)

This is a large recipe and would serve plenty but I cut the recipe and changed it up a bit.

My adaption of recipe

 Note:  I cut this recipe down for a smaller size baking dish. Approximately 8x8” pan.

1 pkg. fresh cranberries rinsed
 3/4 cup water 
1/2 cup sugar
1 orange chopped ( rind removed I thought it might be bitter)
 2 apples peeled
 1- can 8 oz. pineapple tidbits drained

 This recipe would serve approximate 6 to 8.  I followed the same instructions as the original recipe and it thickened nicely after it cooled and it tastes wonderful.  

Instructions:

1.  Bring water and sugar to a boil in a small pot or saucepan.

2.  Rinse the cranberries and pick out any bad ones.  Add the clean cranberries into the boiling water and partially cover the pot.  Allow the cranberries to cook for about 5 minutes, until you hear them popping.

3. Stir in the apples and cinnamon stick if using and cook on medium heat for about 10 minutes, until the cranberries have mostly broken down.

4.  Stir in the orange chunks and cook for 2-3 more minutes. Taste test and Adjust the sugar levels at this time.

5.  After 2-3 minutes, take the relish off the stove and allow to cool.  Serve warm, cold, or room temperature with your favorite Thanksgiving dishes.  Enjoy!!

Happy Cooking!
 

 I added the pineapple to sweeten it up a bit.

Simmering slowly until all is cooked down..about 15 minutes or so..

11/23/11

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