Fruited Cranberry Relish
This recipe came from my aunt, who for many years invited our family to her home for Christmas dinner. I took great delight in helping myself to this relish because she always served it in one of her fancy dishes, used only on the holidays.
-Ruth Collins, Blossvale, New York
Reviews
Wonderful and simple recipe perfect for all year, not just the holidays! Zesty and fresh tasting as its written, I have also subbed Splenda for the sugar which is equally yummy.
I made this recipe early Thanksgiving morning and it was a snap to fix. I used my blender to chop the fruit and it worked perfectly. This recipe is not only easy and quick to prepare but delicious to eat. I will be making this again and again. I highly recommend this recipe as a Volunteer Field Editor for Taste of Home.
I get requests for this every holiday! :)I add diced dried apricots & toasted chopped pecans.Definitely recommend making a day ahead.Thanks, Ruth :)
A family favorite for years. Aunt Jean Schaffer always make a day or two ahead of Thanksgiving and it was my Dad's favorite. Not Thanksgiving without it and it is easy to make.
Sorry but I doctor all recipes, I use them as a starting location. Real fresh berries cooked down, 1/4 cup water in a 3qt sauce pan bag of berries simmer down with 1/2 cup splenda stirring occasionally till all berries are broke open and mushy, watch heat it thickens fast in the end, cool and add can mandarin oranges, cup or so chunk pineapple, apple bits or cup of chunky apple sauce, a cup of fresh or frozen blueberries, stir and chill, really is good any time fresh cranberries are lower in price. Makes a great fruity side dish with with any meal, and good for you.
I USE THIS EVERY CHRISTMAS AND THANKSGIVING