Chowhound’s Cranberry Relish
You know the holidays are just around the corner when you see cranberries in the produce section and eggnog next to the milk…it’s this Chowhound’s favorite time of year! When I think of the holidays, my favorite dish is actually the cranberry sauce. Not that jelly-like stuff that comes in a can, but homemade, chunky and delicious cranberry relish. It’s so good that I have it for breakfast with my muffin and coffee while I contemplate the perfect spot for the tree and vowing not to put off holiday shopping until the last minute. As we head into the holidays, I decided to share one of my favorite recipes: Chowhound’s Cranberry Relish. Happy Holidays… woof!
1 12-ounce bag cranberries
3/4 cup sugar
1 cup fresh orange juice (optional: 1-2 Tbsp of Grand Marnier)
1 stick of cinnamon
I cup apricot preserves
1 teaspoon grated orange peel
1 seedless orange, all peel and pith cut away, seeded and fruit diced (or one 11oz. can of mandarin oranges, drained)
¼ cup dried apricots, diced
¼ cup dried cherries
1 8oz. can of crushed pineapple, drained
· Combine first four ingredients in medium saucepan; bring to boil, then reduce to medium-low heat, stirring until sugar dissolves. Keep a watchful eye that mixture doesn’t boil over.
· Cook until cranberries are tender and mixture thickens, stirring occasionally, about 10 minutes.
· Add apricot preserves and stir until melted and completely incorporated, about 2 minutes.
· Remove from heat; remove cinnamon stick; mix in orange zest, orange pieces, dried fruit and pineapple.
· Transfer to bowl. Cover and chill until cold, at least 2 hours and up to 3 days.
· Makes about 4 cups.
Michael Baehr is known as the San Diego Chowhound. He is an accomplished home cook, food blogger, cooking demonstrator and self proclaimed foodie. He also loves to sample and write about new eateries, local restaurants, fast food and specialty markets. You can follow his food journey at www.SDChowhound.com