Tangy Cranberry Relish

With the Thanksgiving holiday just four days away, I rolled out my first ever cranberry relish-or sauce if you prefer to call it that! This isn’t your ordinary gelatinous cylinder of processed cranberries, so I hesitate to even call it anything but a cranberry relish. This is a tangy, fruit filled side, that has tart and sweet notes that are sure to delight-and it looks mighty pretty as well! Stir this little dish up in 20 minutes flat and amaze your in-laws with your culinary prowess. The real cooks make their own fresh cranberry “relish” right? I think it’s a fair assumption. That was my thought until I realized how easy it really is! Here’s to a happy Thanksgiving and fresh cranberries every year!

Tangy Cranberry Relish

Prep time: 20 mins. Servings: 6

1 1/2 cups of fresh cranberries
1 large sweet apple
2 medium seedless oranges ( I used clementines)
1 cup organic brown sugar
1/4 tsp. vanilla
1 cup organic apple juice/
1/2 tsp cinnamon

Place cranberries in 2 inches of water in a medium sauce pan and cook over high heat. When cranberries start to pop, add peeled and diced apple. Peel one orange and cut into small chunks. Add to pot. Cook until the apples are tender, about 8 minutes. Drain excess water. Add sugar, vanilla and juice. Stir well until all the fruit is blended and softened.
Slice and peel the second orange and use as garnish.
Look at that gorgeous color! You can’t get that from a can! So simple yet so worth it! Happy Holidays!

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