-
-
My review
Cranberry Red Wine Relish
1
Jansen
"This is a tasty and colorful relish for cranberries. I make up a batch of a dozen jars around Christmas for friends and neighbors."
Added to shopping list.
Go to shopping list.
Ingredients
45 m servings 64Original recipe yields 24 servings (6 - 4 ounce jelly jars)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Combine sugar with red wine in a medium saucepan, and bring to a boil over medium heat. Add the cranberries, cinnamon stick and orange peel. Bring the mixture back to a boil, reduce heat, and simmer, stirring often, for 10 to 15 minutes, until most of the cranberries have burst.
- Remove from heat, allow relish to cool slightly, and spoon into sterilized glass jelly jars with tight-fitting lids. Store in refrigerator.
Footnotes
- Cook's Note:
- Relish should last 3 months stored in the refrigerator.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 13Most helpful
Most positive
Least positive
Newest
11/25/2009
This is very good. I made as written with a couple of minor exceptions. I added a dash of vanilla to smooth out the flavor and used grated orange zest rather than strips. I think next time I'...
11/27/2010
I really liked this. i used sweet pink Catawba instead of dry wine ( because i didn't have anything else). Really delicious! You could even put it on toast! Recipe made almost exactly on pint s...
12/3/2011
Excellent! We were eating it with a spoon. I used a cabernet, definite keeper!
12/6/2009
Delicious! Everyone enjoyed it, even those who say they just like "regular" cranberry sauce. I have also made it with half orange juice and half red wine.
11/19/2016
Thanksgiving 2015: My family loved this recipe. It's easy and elegant!
1/17/2015
The whole family loved it. Even my kids, who never liked cranberry relish before, thought it was amazing.
2/25/2014
Have made something very similar for years as the cranberry sauce for our Thanksgiving table. I like the addition of the cinnamon stick. Yummy!
11/29/2012
I make this recipe every year and it's always a big hit. I add more orange zest than is called for with a little hint of vanilla as well. Trim with mint sprigs in a clear glass dish for gorgeous...
12/25/2017
Delicious. I used fine orange zest rather than strips. I enjoyed it with my pork chop yesterday and look forward to sharing it at Christmas dinner tomorrow. Will probably try to reduce the suga...