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  

1 Cup of water

1 Cup sugar

The zest from 1 orange

The juice of 1 orange


Rinse cranberries and discard any damaged ones.  

Zest the orange.  Only zest the orange part, not the white pith.  

Juice the orange.  

Put rinsed cranberries, water, sugar, orange zest and juice into a sauce pan.  Cook uncovered on medium high heat for 8-10 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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