I usually make a batch of fresh cranberry relish for me to enjoy at Thanksgiving. My hubby, children and his extended family prefer the solid, jellied version complete with the metal ring indentations. No indentations, no eating. The closest I can get hubby to eating non-jellied is Ikea’s lingonberry sauce. I just can’t comprehend … especially when fresh cranberries are native to our region.
- 2 c apple cider
- 1/2 c sugar
- 1 12-oz bag fresh cranberries
- 4 cinnamon sticks
- 12 whole cloves
- 1 apple, peeled, cored and diced
- 2 tbs Devo Olive Oil Cinnamon Pear Balsamic
- 1 tbs Devo Olive Oil Jalapeno White Balsamic
- 1 tbs grated orange peel
- 1 tbs chopped fresh cilantro or parsley
What you do:
- In saucepan boil cider, sugar, zest and cinnamon sticks until liquid is reduced by half.
- Remove cloves and cinnamon sticks.
- Add cranberries and balsamics and return to boil.
- Cook, stirring constantly, until cranberries begin to pop, about 5 min.
- Stir in apples.
- Transfer to bowl and chill. (This can be done one day ahead.)*
- Stir cilantro before serving.