Chunky Cranberry Relish

Chunky Cranberry Relish Enlarge Image
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11 users rated this recipe an average rating of 2.5
Makes:
16 servings
Serving Size:
1/4 cup
Yields:
4 to 5 cups
Start to Finish:
20 mins
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Chunky Cranberry Relish

Ingredients
1
cup full-bodied red wine (such as pinot noir) or cranberry juice
1 1/2
cups sugar
1/4
teaspoon salt
1
cinnamon stick

Directions

  1. Wash and drain the cranberries, removing any spoiled berries or foreign objects.
  2. In a wide stainless steel skillet, combine wine, sugar, salt, and cinnamon. Bring to a simmer over medium heat, stirring to dissolve the sugar. Cook for 1 minute. Add the cranberries and bring to boiling; reduce heat. Boil gently over medium-high heat for 3 to 5 minutes or until skins pop*, stirring occasionally. Stir in the orange peel.
  3. Cool completely; remove cinnamon. If desired, smash berries slightly with the back of a spoon for a thicker relish. Spoon into decorative jars. Cover and store in the refrigerator for up to 1 week. Makes 4 to 5 cups.

From the Test Kitchen

*Test Kitchen Tip:

For a softer, smoother cranberry sauce, prepare as directed, except boil gently for 20 minutes.

Gift It!

Add relish to a jar. Adhere a personalized note or label to the lid. Tie on a small wooden spoon with festive ribbon.

Nutrition Facts

(Chunky Cranberry Relish)
    Per serving:
  • 94 kcal cal.,
  • 0 g fat
  • (0 g sat. fat,
  • 0 g polyunsaturated fat,
  • 0 g monounsatured fat),
  • 0 mg chol.,
  • 33 mg sodium,
  • 22 g carb.,
  • 2 g fiber,
  • 18 g sugar,
  • 0 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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