Fall is officially here, which means it is time for all things pumpkin, cranberry, gingerbread, etc. Feast your eyes on my Cranberry Relish:
I sense you’re all instantly wishing you could re-create this recipe at home….Good News! You can!
- 1.5 cups cranberries (frozen or fresh)
- 1 large navel orange, seeded, peeled, and diced
- ½ cup raisins
- ¼ cup maple syrup
- ½ cup jam of choice (peach, orange, etc)
- ½ cup apple cider
- 2 tsp ground allspice
1. In a medium saucepan, combine all ingredients and bring to a boil over medium heat. As it boils, use a wooden spoon to sort of mash the ingredients together. After it boils for a few minutes, turn down the heat so that it is just simmering.
2. Allow it to cook for fifteen minutes, stirring and mashing frequently. It can be eaten warm, or put it in the fridge for a few hours to let it cool down if you would rather serve it cold. Makes approximately 3 cups.
You can eat this so many different ways. You can spoon it onto bread and eat it like toast. You can put a dollop onto a fruit cup. You can swirl it into your Greek yogurt. You can spread it on top of your Cranberry Lemon Scones. You can eat it on a turkey sandwich. As you can see – endless options.
Question of the day: What is your favorite way to enjoy cranberries? Leave a comment with your answer!
A: I have to admit, my favorite way to eat cranberries, is dried, on top of a big bowl of cereal with some vanilla almond milk. Although, this relish is making me rethink things – it’s seriously delicious.