Simple Cranberry Relish

By Loulies
November 2, 2009
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Author Notes:

This relish can be made well before the holiday feast; it keeps well in the refrigerator for 2-3 weeks. It also freezes well. Use with turkey, chicken, ham, or pork.


Serves: 6 cups

  • 1 lemon, quartered and seeded
  • 1 orange, quartered and seeded
  • 1 1/2 cups fresh or frozen whole cranberries
  • 2 cups dark brown sugar
  • 1 1/2 cups raisins
  • 1/2 cup white vinegar
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon freshly grated nutmeg
  • 1/2 cinnamon stick
  1. Cut lemon and orange into pieces no bigger than 1/2". Place them in a large saucepan with all the other ingredients. Bring the mixture to a boil over medium heat, reduce the heat, and simmer for 15 minutes. Remove the cinnamon stick. Cool and refrigerate.

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