CRANBERRY RELISH (inspired by Gourmet 1984)
Author Notes: This is my all time favorite recipe for cranberry relish, and I am lucky to have a friend who sends it over every year after I have once again lost it. I changed a few things, like changing method of measuring ingredients(weight instead of volume) and I used Meyer lemons and navel oranges which are California grown. I also used dried cherries instead of golden raisons. It looks like a lot of ingredients but trust me, it is a very easy recipe to make! —dymnyno
Makes 6 cups
-
1/2
cup apple cider vinegar
-
2 1/2
cups light brown sugar
-
3/4
teaspoon curry powder
-
1/2
teaspoon ginger powder
-
1/4
teaspoon allspice powder
-
1/4
teaspoon clove powder
-
1 1/2
cups water
-
2
Meyer lemons, zest rind and chop fruit (no pith!)
-
2
Navel oranges, zest rind and chop fruit
-
1
apple, peel and chop
-
18
ounces cranberries
-
3
ounces dried cherries, chopped
-
3
ounces dried apricots, chopped
-
2
ounces walnuts, chopped
- Combine vinegar, sugar, curry, ginger, clove, allspice, cinnamon and 1 1/2 cups water to a large pot and boil until dissolved. (I use my heavy Dutch oven)
- Add lemon and orange, apple and simmer for 10 minutes.
- Add 9 ounces cranberries, all the cherries and apricots and simmer for 30 to 40 minutes until thickened.
- Stir in 6 ounces cranberries and simmer for 10 minutes.
- Chop and add remaining cranberries and the walnuts and simmer for a few minutes. The mixture will be very hot so the last additions will cook very quickly.
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