|That beautiful bowl filled with red goodness in the foreground is the best cranberry sauce|
I make Cooked Cranberry Orange Relish every year for Thanksgiving but it’s so easy and good, I’ll make a batch when I have a spare seven minutes (uh yeah, seven minutes) and use it for baked apples, swirled into plain yogurt or on a turkey sandwich. The possibilities are endless. I think the original recipe used to be listed on the cranberry bag itself but as it isn’t anymore. So here is a version from Recipeland that works just fine. Below is the recipe with my modifications.
Cooked Cranberry Orange Relish
Adapted from Recipeland
1 bag of whole fresh cranberries
1 orange (I use a navel, save yourself de-pitting)
½ cup water
½ cup sugar (I use organic brown)
Pick over the cranberries and discard any soft or broken ones. Wash the orange.
Place the cranberries into a small saucepan. Zest the entire orange, making certain to avoid the pith into the cranberries. Add the juice of the orange into the pan. Add the water and sugar and bring to a boil. Turn down to low heat and cook for 3-5 minutes, stirring occasionally, until the skins of the berries begin to pop. Remove from heat, transfer to a serving bowl and let cool. Enjoy!