How Do You Make Old-Fashioned Cranberry-Orange Relish?
This wonderful dish is more like a chutney and much less bland than the traditional cranberry sauce. I tend to make it with less sugar since we like our cranberries a bit more tart. The orange juice also helps to sweeten it naturally. Grate about two teaspoons of the orange peel. Peel orange and discard white, bitter pith. You may also use commercially prepared orange rind that is available on the spice shelf of your supermarket. Chop the orange. Discard any seeds. Reserve the juice for use in cooking the relish. Wash and pick over cranberries, discarding any soft or overripe berries. If you’re using bagged cranberries, be sure to replace any volume that has been discarded. Place the berries, orange and juice in a saucepan. Add about half a cup of water or orange juice and heat over high-medium heat until the berries start to pop. Cover the berry mixture and reduce the heat to medium. Stir until the sugar is dissolved and the mixture begins to bubble. Let the mixture simmer for about f
