- make this recipe
- user reviews ()
- 6 cups fresh cranberries
- 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
- 1 tablespoon finely shredded orange peel
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.
- For a softer, smoother cranberry sauce, prepare as directed, except boil gently for 20 minutes.
- Add relish to a jar. Adhere a personalized note or label to the lid. Tie on a small wooden spoon with festive ribbon.
- Servings Per Recipe 16,
- cal. (kcal) 94,
- Fat, total (g) 0,
- chol. (mg) 0,
- sat. fat (g) 0,
- carb. (g) 22,
- Monosaturated fat (g) 0,
- Polyunsaturated fat (g) 0,
- fiber (g) 2,
- sugar (g) 18,
- pro. (g) 0,
- vit. A (IU) 0,
- vit. C (mg) 5,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 0,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 0,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 33,
- Potassium (mg) 33,
- calcium (mg) 0,
- iron (mg) 0,
- Mark as Free Exchange () 0,
- Percent Daily Values are based on a 2,000 calorie diet
Top Brands
