I love cranberry sauce, but not the jelly my mom used to serve from a can that came out in the tube shape with the can rings. You know what I’m talking about. Well, here is my cranberry relish recipe that I make every year for Thanksgiving. It’s really more like a chutney as it’s a bit tart. I suggest you make it a day in advance as it sets up nicely over night in the fridge. Enjoy.
Cranberry Chutney
serves 10ish
1 cup sugar, this can be raw or mix with honey or maple syrup
1/2 cup dry red wine
2 bags organic cranberries
1/4 cup apple cider vinegar
1 granny smith apple
2 tablespoons freshly grated ginger
juice and grated zest of 1 orange
1/3 cup dried currants
1 to 2 tablespoons of cornstarch or arrowroot mixed in 1/4 cup water
In a medium saucepan combine sugar and wine. Bring to boil and reduce heat to medium and simmer, covered for 5 minutes.
Add all the remaining ingredients except the currants. Cook until cranberries have popped, about 10 minutes. Remove from heat. Stir in arrowroot/water and currants. Let cool and then place in glass container and refrigerate overnight.
