Jessica’s mom said she might be the only one in the family who really likes cranberry relish, but she knows what an important element it is for holiday hosts: It helps cut through all the other heavy food on the Thanksgiving table.
“I like a little sweet with my savory,” Grandma Debbie said.
It’s much better than canned cranberry relish, Jessica says. Give it a try this year! You can make it the day before serving and leave in the fridge overnight.
Grandma Debbie’s Cranberry Relish
- 2 bags of fresh or frozen cranberries
- 1 tablespoon granulated sugar
- 3 stalks celery, finely chopped
- 1 sweet apple, chopped
- 1 tart apple, chopped
- 20-ounce can crushed pineapple
- 11-ounce can mandarin oranges, drained
- 1/4 cup to 1/2 cup brown sugar
- 1/4 cup walnuts
- In a large sauce pan over medium heat, cook cranberries with 2 tablespoons water and the granulated sugar for about 15 minutes, until thick.
- Remove cranberries to a bowl, and let chill in refrigerator for at least 30 minutes,
- In a large bowl, mix together the celery, crushed pineapple, drained mandarins and apples.
- Top with the cooked cranberries and a 1/4 cup of brown sugar. Mix well.
- Add in walnuts and mix again. Taste and add more sugar, if desired. It should be tart.