A spiced cranberry relish with apples and orange
I have used this recipe countless times and always have fantastic feedback. To make the relish sweeter, add more apples and/or raisins rather than sugar. The apples will sweeten it naturally. I typically double the apples. Add walnutes or other nuts if you want a little change as well. This relish is also great with vanilla ice cream (warm the relish a tad). Almost like a pie/crumble without the crust!
Read MoreThe title says tart and it really is. I ended up adding a little sugar to it. The recipe doesn't say to remove the cinnamon sticks, but I did before serving.
Read MoreI have used this recipe countless times and always have fantastic feedback. To make the relish sweeter, add more apples and/or raisins rather than sugar. The apples will sweeten it naturally. I typically double the apples. Add walnutes or other nuts if you want a little change as well. This relish is also great with vanilla ice cream (warm the relish a tad). Almost like a pie/crumble without the crust!
OK - I cheated. My rating above is for a dramatically changed recipe. As written I'd give it 2 stars - "tart" is an understatement - and I LOVE cranberries. This recipe does, however, make the basis for a terrific cranberry relish. I added sugar a little bit at a time to taste - probably more than 1/2 cup, reduced the vinegar by half, left out the cinnamon and cloves because I was looking for an unspiced relish. I chopped the apple because I wanted the different fruits to be of similar size. Crushed some of the apples at the end which made the sauce nice and thick. With these changes everyone loved it - especially on top of pumpkin waffles or oatmeal.
The title says tart and it really is. I ended up adding a little sugar to it. The recipe doesn't say to remove the cinnamon sticks, but I did before serving.
I found this way too tart. I ended up adding about 1/2 cup more sugar and then got raves on it. Next time I make this I will just eliminate the vinegar.
11.14.21 One can call this relish, I call it cranberry sauce, and it will be served as a side dish. It’s appropriately named because without the addition of sugar, it is tart. And that suits me fine, because ordinary cranberry sauce is typically made with a boatload of sugar and is just too sweet for me. I don’t eat enough raisins to justify keeping regular and golden on hand, so today, I went with the regular style. I used a Gala apple which I think has tough skin, so I did peel it, and then cut the apple slices in half, so they’d be more in proportion with the cranberries. Cooking with OJ is a good choice, and its flavor is infused into the berries. I added 1 tablespoon of the red wine vinegar, stirred and tasted, and it tasted fine, so I stopped there. We eat cranberry sauce year round, and this is one that I’ll be making again. Today, all of it went into the freezer for our Thanksgiving dinner. Thanks for sharing your recipe Lipo, it’s a keeper.
