This is a treasured recipe that has been in my family for years. We make this sparkling ruby delight for Thanksgiving and Christmas dinners — and it’s always a big hit. Once you’ve tried this lip-smacking relish, you’ll never go back to an ordinary cranberry sauce (or, eek, cranberry jelly from a can) again.
NOTE: It is best to cook the relish a day before your feast — but, if necessary, make it the same day and just chill it thoroughly before serving.
Ingredients:
- 1 cup water
- 3/4 cup granulated sugar
- 2 cups fresh cranberries
- 1/2 cup chopped dried apricots
- 1/4 cup orange marmalade
- shredded orange peel for garnish (optional)
In a medium saucepan, pour the sugar into the water. Bring this to a boil, stirring to dissolve the sugar. Boil for 5 minutes. Add the cranberries. Return the mixture just to boiling, then reduce heat. Boil gently over medium heat for 3 or 4 minutes, or until most of the skins pop, stirring occasionally. Stir in the apricots and the marmalade. Remove from heat. If you’d like it a little less thick, add a small amount of water and stir gently until it reaches the desired consistency. Pour into a glass or Pyrex serving dish. If desired, garnish with orange peel. Cover with plastic wrap or aluminum foil and chill until serving time. Serve cold or warm up just before bringing it to the table. Makes approximately 9 side-dish servings.
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