Cranberry relish is one of the traditional Thanksgiving dishes most people count on having at the feast. This basic version and four variations give you plenty of options.
1 1/2 cups sugar
5 to 6 tablespoons orange juice
2 tablespoons lemon juice
2 teaspoons grated orange peel
1 (12-oz.) bag cranberries
1. Bring sugar, orange juice, lemon juice and orange peel to a boil in large saucepan over medium heat, stirring frequently. Add cranberries; cook 4 to 6 minutes or until cranberries begin to split and soften. With slotted spoon, put cranberries in medium bowl.
2. Increase heat to medium-high; boil juices 6 to 8 minutes or until syrupy and reduced to 3/4 cup, stirring frequently. Pour over cranberries; cool completely. Cover and refrigerate until ready to serve.
2 cups
VARIATIONS
Cranberry-Ginger Relish: Add 1 tablespoon chopped crystallized ginger with the cranberries.
Cranberry-Red Wine Relish: Substitute 6 tablespoons red wine for the orange juice.
Spicy Cranberry Relish: Add 1 finely chopped serrano chile (seeded and deveined, if desired) with the cranberries.
Cranberry-Pear Relish: Add 1 diced unpeeled firm-but-ripe Bartlett pear with the cranberries.
Cranberry-Pecan Relish: Stir in 1/3 cup toasted chopped pecans once relish has cooled.