Cranberries — one of the most important Thanksgiving side dishes
Just ask my daughter — she loves it so much we’ve taken to buying her a can of her very own. She’s been an absolute fiend for canned cranberry sauce for as long as any of us can remember.
I, however, like the real stuff so I thought I would share my recipe with you. It’s easy to make, but memorable enough to make that Thanksgiving meal something truly special.
Chunky Cranberry relish
6 cups of fresh cranberries
1 cup full-bodied red wine (such as pinot noir) or cranberry juice.
1 1/2 cups sugar
1/4 teaspoon salt
1 cinnamon stick
1 tablespoon finely shredded orange peel
Wash and drain the cranberries, removing any spoiled berries or foreign objects.
In a wide stainless steel skillet, combine wine, sugar, salt and cinnamon. Bring to a simmer over medium heat, stirring to dissolve the sugar. Cook 1 minute. Add the cranberries and bring to a boil; reduce heat. Boil gently over medium high heat for 3 to 5 minutes or until cranberries pop, stirring occasionally. Stir in the orange peel.
Cool completely; remove cinnamon stick. If desired, smash berries slightly with the back of a spoon for a thicker relish. Cover and store in a refrigerator for up to 1 week, makes 4 to 5 cups.
Marci Nobles, a Benton resident, is a fantastic cook. Visit her on the Internet at The Crazed Wife Blog or send an email to firstname.lastname@example.org.