Here at Chiot’s Run we LOVE cranberry relish when it comes to Thanksgiving Day meals. I make a big batch each year and we take some to all of our holiday gatherings. It’s a quick and easy side dish and it really adds a great flavor to your turkey meal. I made a big batch last night to take to Ohio for our Thanksgiving celebrations.
My cranberries are purchased from a small farm, the apples are from our heritage apple CSA.
CRANBERRY APPLE RELISH
1 (12-16 oz) bag of fresh or frozen cranberries
2 apples, peeled and cut into small pieces
1 cup sugar or maple syrup
1 cup of cider (you can use water if you don’t have cider)
1/4 cup lemon juice
1 teaspoon grated fresh ginger
1 teaspoon grated cinnamon
Combine all ingredients in sauce pan and cook covered for about 30 minutes (make sure you keep it covered as cranberries have a tendency to pop). Uncover, taste and adjust sugar and seasonings to your family’s liking. Cook until desired consistency; if you like it thick cook longer, if you like it thinner you can turn off now or add water if it’s already too thick. Chill and serve.
I made a double batch because you really can’t have too much cranberry relish, at least that’s what I think. If I have leftovers it will grace the top of a meatloaf later in December.
Do you take a big scoop of cranberry relish at the table, or do you pass it on to the next person?Filed under Cooking, Going Local | Comments (9)