Chunky Cranberry Relish
cups fresh cranberries
cup full-bodied red wine (such as pinot noir) or cranberry juice
tablespoon finely shredded orange peel
- Wash and drain the cranberries, removing any spoiled berries or foreign objects.
- 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.
- 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.
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