My aunt makes an amazing Cranberry Apple Relish every year for Thanksgiving. Although it’s meant as a small side, I can eat it by the bowl full and usually do for breakfast in the mornings following the holiday (I finished off this Thanksgiving’s batch this morning). This relish would also make a great addition to dinner table for any of the holiday meals coming up.
Cranberry Apple Relish
From New Tastes for New Times
-1 1/4 cup sugar
-1 cup water
-1 tablespoon finely grated orange rind
-1 1/2 pounds Granny Smith apples (about 3 apples) pared, cored, and chopped
-1 package (12 ounces) of whole cranberries
-1 tablespoon finely chopped crystallized ginger or 1/4 teaspoon ground ginger
-1/4 teaspoon ground allspice
-1/4 teaspoon ground cinnamon
-1/2 cup raisins
1. Combine sugar, water and rind in heavy medium sized saucepan. Bring to boiling. Lower heat; simmer until clear, about 2 minutes.
2. Add apple to saucepan. Simmer, stirring 5 minutes. Add cranberries, ginger, allspice and cinnamon. Simmer, stirring 7 to 8 minutes, or until cranberries are soft. Stir in raisins.
3. Transfer relish to bowl. Let cool. Refrigerate overnight. If not using immediately, refrigerate in sterilized canning jars.