Cranberry Relish...tart and sweet at the same time. Add a little crunch with Louisiana Pecans and you have a traditional Holiday treat.
Estimated Time 35 minutesminutes
Servings 32Servings
Here's What You Need
12ouncesfresh cranberries
1large navel orange - peeled and membranes removed
Juices of one navel orange
Zest of one navel orange
1largegolden delicious apple - peeled, cored and chopped into small pieces
2tablespoonslemon juice
Zest of one lemon
1cupgranulated sugar
½cupbroken pecans - optional
Pinchkosher salt
Here's What You Do
Rinse the cranberries and remove any that don’t look good.
Peel one orange and remove the seeds and as much of the membranes as possible.
Juice one orange and add enough cold water to make 1 cup
Zest the orange and the lemon
Peel, core and chop the apple into small pieces, ¼ to ½ inch. (See Notes)
Combine the cranberries, sugar, lemon juice, and orange juice/water in a sauce pan and place over medium-high heat. Stir well.
Bring to a boil and add the orange and lemon zest, orange pulp, apples and a pinch of salt.
Adjust heat to maintain a heavy simmer for 10 to 15 minutes, stirring often. (See Notes)
Remove from the heat and allow to cool for about 30 minutes.
Add the pecans and mix well.
Place in the refrigerator and chill.
Notes
This recipe yields approximately 4 cups (32 2-tablespoon servings) of cranberry relish.Resist the temptation to cook this more than 15 minutes. It will set up once it is allowed to cool.Try Louisiana Pecans, they are delicious. Walnuts are also a good substitute, or leave the nuts out all together.You want the apples a little chunky so they add a nice dimension to the texture.You can keep the cranberry relish in the fridge for about 2 weeks if its properly covered and sealed. It can also be frozen for a couple of months.