1 lbfresh cranberries
1/2 cprepared orange juice
1(15-oz) can crushed pineapple (not drained)
2 tspgrated orange peel
1/2 cslivered almonds (optional)
1 cchopped apple bits (optional)
How to Make Cranberry Relish
- Combine all ingredients (including almonds and apple bits, if using) in an uncovered 3-quart saucepan, and cook over medium heat, stirring often, until most of the cranberries have opened and the mixture is somewhat thickened. Be sure to cook the cranberries until they “pop” in order to release the natural pectin, which thickens the sauce.
NOTE - If you prefer a smoother sauce, strain the cranberry skins through a fine sieve after cooking.
- Store in refrigerate for up to 1 day or until ready to use. The relish will thicken a bit over time.