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Chunky Cranberry Relish
Ingredients
-
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
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
- Tip *Test Kitchen Tip:For a softer, smoother cranberry sauce, prepare as directed, except boil gently for 20 minutes.
Nutrition Facts
(Chunky Cranberry Relish)
- Servings Per Recipe 16,
- Calories 94,
- Carbohydrate (gm) 22,
- Dietary Fiber, total (gm) 2,
- Sugar, total (gm) 18,
- Vitamin C (mg) 5,
- Riboflavin (mg) 0,
- Pyridoxine (Vit. B6) (mg) 0,
- Sodium (mg) 33,
- Potassium (mg) 33,
- Iron (DV %) 0,
- Percent Daily Values are based on a 2,000 calorie diet
Top Brands
At least you've made it clear this only last a week in the frig. But why waste a expensive canning jar?
11/24/2011 11:02:51 PM Report AbuseCan you please give directions to preserve for longer storage?
10/31/2011 08:28:06 AM Report Abuse