Serve up this tangy cranberry relish at your next holiday gathering. Not too sweet and not too tart. It’s a perfect addition to your menu. And the great thing about this relish is that it can be made several days in advance. The flavors enhance overnight.
Ingredients
- 12 oz bag of fresh cranberries
- Zest from one orange
- juice from one orange
- 1/2 cup of apple cider vinegar. I use organic with “the mother.”
- 1/2 cup of granulated sugar
- 1/2 to 1 cup of honey depending on your desired level of sweetness
Instructions
- Zest your orange using a zester or small grater. Being careful not to go too deep into the skin. You just want the surface, not too much white.
- Juice your orange.
- In a medium saucepan add add all the ingredients.
- Stir well and bring to a simmer.
- Simmer for approximately 10-15 minutes. Your going to want to get the heat up high enough to pop the berries. (This is always my favorite part! If you’ve never made homemade cranberry sauce you’re in for a treat!)
- Let cool and store in the fridge until ready to use.
Because of the vinegar this Cranberry Relish stores perfectly for up to 2 weeks in the fridge! In addition to it being a holiday hit with your friends and family it can be enjoyed in many ways. We enjoy it in wraps, on toast, with cream cheese. It’s also a great base for a coffee cake or danish though you would need to omit the vinegar. If you like cranberries give this one a try!
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