Thanksgiving is just two days away and I’m preparing for a big day in the kitchen. There are only a couple of items that I can make ahead and cranberry relish is one of those items. Cranberries… yummy! I think people either really like them or really do not. Assuming you really like them (or why would you be reading my post about cranberry relish), I have a great recipe for you that yields just the right amount of tart and just the right amount of sweet.

But before we get to the recipe, did you grow up eating canned cranberry jelly or did someone in your family make a cranberry sauce or relish? I was lucky enough to have both as my father preferred the jelly and my mom the relish. To this day, I will happily eat both varieties but my favorite is cranberry relish. It’ll probably be your favorite as well. Happy eating!

Ingredients

• 1 bag (12 oz.) fresh cranberries
• 3/4 cup light brown sugar
• 1/2 cup orange juice
• 1 tsp ground cinnamon
• 1/4 tsp salt
• 1/8 tsp ground pepper
• 2-4 clementines/mandarin oranges or 1 small orange
• 1/2 cup coarsely chopped walnuts (optional)

Instructions

• In a medium-sized saucepan, over medium heat, cook cranberries, brown sugar, orange juice, cinnamon, salt and pepper. Stir occasionally. Cook time approximately 15 minutes or until cranberries pop and mixture thickens.

  

  

• While cranberries are cooking, cut up the oranges.

  

  

• Remove from heat and stir in orange pieces and walnuts.
• Place into container, cover and chill in refrigerator at least 2 hours.
• Serve.

  

Ideas

• My version does not have walnuts in it because my husband is allergic. If there are no allergy issues in your family, I highly recommend adding them. Of course, you do not need to stick to walnuts, if you prefer hazelnuts, pecans almonds, pistachios, by all means, add them to your relish.
• Oranges, clementines, etc. Any of these are fine.
• Alternative fruits – I used to put pineapple in my cranberry relish and it was amazing, but unfortunately, I developed a pineapple allergy. Stinks to be me, but you can still enjoy. If you do use pineapple, 8 oz should do it. Fresh or canned, but canned is actually better.
• Spices. My favorite to use is cinnamon but be adventurous. If you like allspice, ginger, nutmeg or cloves, substitute them. Same quantity of 1 tsp.