Cranberry Walnut Relish for ThanksgivingKelsey Banfield
It is only in the last few years that I’ve gotten into making cranberry sauce. When I first married my husband he would only eat the kind of cranberry sauce that came from a can and had the ridges still showing after I decanted it onto a plate. Since that was all he wanted I didn’t bother with anything else until my daughter was born. I want her to have a good understanding of cranberry sauce before her father sways her with his canned version. Cranberry sauce should be tangy, fruity and just a little spicy. I happen to also like it crunchy which is why I’ve added walnuts to this classic recipe. Enjoy!
Cranberry Walnut Relish
1 orange, peeled and roughly chopped
Peel of one orange, finely chopped
1 cup water
3 cups fresh cranberries, rinsed and patted dry
1 cup sugar
2 teaspoons fresh ginger, minced
¼ teaspoon ground cloves
½ teaspoon ground cinnamon
2 teaspoons maple syrup
½ cup toasted walnuts, roughly chopped
1 cup dried cranberries
Bring water 2 cups of water to a boil and add the orange peels, simmer them for 8 to 10 minutes. Then drain the water and place the peels back in the pan along with the cranberries, sugar, ginger, cloves, and cinnamon. Bring mixture to a boil then immediately reduce the heat and cook over low for 15-20 minutes. Stir in the maple syrup, walnuts and dried cranberries and cook for three more minutes. Then remove from heat and cool completely.
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