How Do You Make Cranberry-Orange Relish For The Holidays?
This Cranberry-Orange Relish has been knocking the socks off my relatives and friends for years. If they only knew how easy it is to make! I prepare it a few days before Thanksgiving, pop it in the fridge, and then I have one less thing to worry about on the big day. I’m giving you the recipe for a large group. For a smaller group, divide by three. Thoroughly rinse the cranberries. Rinse and zest the oranges. Remember when you’re zesting that you only want the very top layer of the orange skin. The white pith is very bitter. You can use a zester (one type is shown here) or a grater, though graters tend to take too much of the orange. Combine all the ingredients in a non-reactive saucepan. Simmer over low-medium heat until the cranberries begin to pop, stirring occasionally. Be patient, it will happen. Once all of your cranberries have popped, let the mixture cool and transfer to a serving dish that can be easily stored in the refrigerator.
