My step-mom told me about this quick and easy recipe for cranberry relish a few years ago and I’ve been making it every Thanksgiving since then.
She tore the recipe out of a magazine called Domino. Now Domino is no more, but this great cranberry sauce lives on!
The beauty is in its simplicity—three ingredients and some water.
I’ve halved the original recipe, because I didn’t need 24 ounces of cranberry sauce. That’s a huge bowl! This simple recipe is just enough.
One 12-ounce bag of fresh cranberries
One clementine (I use two.)
One cup of sugar
3/4 cup water
Wash the cranberries, remove any stems and throw out any squishy berries.
Strain and put in a medium pot.
Slice the clementine in half through the equator and then into razor-thin slices. Seriously, cut it as thinly as possible.
Add the clementine, water and sugar to the cranberries.
Stir and heat on medium to a boil.
After it reaches boiling, let it boil for a few seconds until you can tell the berries are starting to burst.
Reduce heat to simmer and let simmer for 15 minutes. Stir occasionally. Use a metal spoon, because this may stain anything wooden or plastic.
Most of the cranberries should burst. Sauce with thicken a bit as it cools.
You can make this a day or two in advance and stored tightly covered in the refrigerator.
This is really a simple jelly, which is why it tastes as good the day after Thanksgiving on the sandwich you make out of leftover turkey and stuffing.
Enjoy and happy Thanksgiving!
Want a super-fantastic cranberry relish with a real wow factor? Check out my friend Susan’s Cranberry-Orange-Apple-Walnut Relish!