Submitted by: Tawn Skousen (Book 2)
INGREDIENTS:
- ¾ cup granulated sugar
- ¾ cup brown sugar
- ¾ cup water
- 3-6 whole cloves
- 3-6 allspice berries
- 2-3 (3 inch) cinnamon sticks
- 1 (12 oz.) bag of fresh cranberries
- Grated zest of 1 orange
DIRECTIONS:
Bring sugar, water, cloves, allspice & cinnamon sticks to boil in a saucepan. (Cloves & allspice can be enclosed in a tea ball or cheesecloth bag for easy removal.)
Cook until syrup is clear, stirring constantly (about 3 minutes).
Add cranberries and cook until they begin to pop (about 4 – 5 minutes). Be careful not to overcook the cranberries.
Remove from heat, add grated orange zest, and cool.
Refrigerate 1 – 3 days before serving.
Remove cloves, allspice and cinnamon sticks before serving.
Makes 2 ½ – 3 cups relish.
NOTE:
You can substitute all white sugar if you aren’t a fan of the brown sugar flavor.
I use the largest quantity of spices because my family enjoys a flavorful relish.
Sometimes I purchase the prepared cranberry sauce from Costco or Trader Joe’s and just add cinnamon sticks, a tea ball filled with spices, and some orange zest, and then let it sit in the fridge a few days to steep. Depending on the flavor and sweetness, I may add a pinch of brown sugar, as well.
