Ingredients45 m servings 64 cals
- 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.
- Cook's Note:
- Relish should last 3 months stored in the refrigerator.
Per Serving: 64 calories; 0 g fat; 14.7 g carbohydrates; 0.1 g protein; 0 mg cholesterol; < 1 mg sodium. Full nutrition
ReviewsRead all reviews 13
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'...
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...
Excellent! We were eating it with a spoon. I used a cabernet, definite keeper!
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.
Thanksgiving 2015: My family loved this recipe. It's easy and elegant!
The whole family loved it. Even my kids, who never liked cranberry relish before, thought it was amazing.
Have made something very similar for years as the cranberry sauce for our Thanksgiving table. I like the addition of the cinnamon stick. Yummy!
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...