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Leslie's Thankgiving Cranberry Relish Recipe

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This recipe for Leslie's Thankgiving Cranberry Relish is from Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup pecans, walnuts or your favorite nut (or omit if you don’t love nuts)
1 cup water
1 1/2 to 2 cups sugar (depending on how sweet you like)
1/4 cup maple syrup
1 pound fresh or frozen cranberries (no need to thaw)
1/4 cup julienned orange rind
1/3 cup fresh orange juice
1 1/2 tablespoons fresh ginger cut into julienne stripes
1 tablespoon candied ginger, coarsely chopped
2 cups fresh pineapple, chopped or coarsely chopped
Directions:
Directions:
Preheat the oven to 350 degrees. Place the nuts on a baking sheet and toast for about 8 to 10 minutes, or until it looks toasted. Remove, cool and then coarsely chop. In a large pot mix the water and sugar. Bring to a boil over high heat, then reduce the heat to low and simmer 10 minutes. Add the maple syrup and simmer 3 minutes. Add the cranberries, stir to coat them all, and simmer until the cranberries begin to pop, about 8 to 10 minutes. Add the orange rind, orange juice and cook 5 minutes. Add the fresh and candied ginger and cook another 5 minutes, or until the sauce is thickened. If it seems too thin, you can remove the cranberries with a slotted spoon and place in a bowl. Simmer the juices over medium heat for another 5 minutes or so until thickened. Add the pineapple and nuts off the heat and let cool. Keep in a clear glass jar tightly sealed in the refrigerator.
Number Of Servings:
Number Of Servings:
6-7 cups

 

 

 

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