I posted a cranberry relish recipe here on Not So Scientific Gourmet last year, just before Thanksgiving and forgot I had done so. Silly me, I know. But if you are looking for a great cranberry relish that is a little different than traditional and you have kids, try this one. I raided my daughter’s stash of fruit cups to make an even quicker version of cranberry relish. You can use whichever fruit you like best. I used mandarin oranges, but this would be delicious with pears, pineapple or peaches too. I also used ground cloves this year, but if the flavor is too strong or you don’t have any, substitute with cinnamon or nutmeg. Enjoy!

Ingredients

• 1 – 12 oz. bag of fresh cranberries
• 3/4 cup of light brown sugar
• 1/2 cup of orange juice
• 1 tsp ground cloves
• 1/4 tsp salt
• 11-12 oz of mandarin oranges
• 1/2 cup walnuts/pecans/hazelnuts (optional)

 

 

Instructions

In a medium saucepan over medium heat, cook cranberries, brown sugar, orange juice, cloves, salt and a tiny bit of ground pepper (optional, but I do like to put a small amount in).

  

  

Cook time is approximately 10-15 minutes. Stir occasionally. Do not let it over boil as it gets too “frothy”. Once the mix is boiling, turn the burner down a little. This is done when most of the cranberries have popped and the mix is thick.

  

While this is cooking, dice the oranges.

Remove from heat. Transfer to a bowl that you can put in the refrigerator. Add the diced oranges making sure to discard most of the extra juice.  Mix well. Refrigerate overnight or at least 4 hours.

 

Ideas

• Exchange the spices, nuts and/or fruit you add to the cranberry sauce to keep this relish fresh and new. I used to make this with pineapple and cinnamon all the time, but unfortunately developed an allergy to pineapple. If you do like pineapple, that’s a favorite. Give it a try.
• You’ll notice there are no nuts in my relish. My husband is allergic, but nuts do add a lot to the relish. Don’t be afraid to add them.