Cranberry Relish

  Who doesn't love some cranberry sauce during the holidays? Here's a very easy but super delicious recipe that is a great alternative to the canned stuff.  This relish can be made a day or 2 ahead of time.  Keep it covered tightly in the refrigerator and it will be ready to go for the big meal.  Cheers!

Makes 3 cups 

1 1/2 lbs. fresh cranberries.  That's a bag and a half.

1 Cup water.

1 Cup sugar.

The zest from 1 orange.

The juice of 1 orange.

Rinse cranberries and discard any damaged ones.  Zest the orange with a micro plane or small side of a cheese grater.  Grate just the orange part, not the white pith.  Juice the orange.  Put rinsed cranberries, water, sugar, orange juice and zest into a sauce pan.  Cook uncovered on high heat for 5-7 minutes.  Some of the cranberries will pop and some will stay whole.  This will make for a great texture.  Stir frequently.  Let relish cool.  Cover and put into the refrigerator for at least 3-4 hours before service or make a day or 2 ahead of time.


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