Cranberry relish is a strange Thanksgiving Day tradition; I never eat relish of any kind with any poultry I prepare all year long, but I would feel bereft of the glorious sweet red concoction if I left it out of my holiday spread. I only eat a spoonful of it too with my holiday meal, a cheerful splash of red on a plate filled with beige (delicious as that beige may be).
My cranberry relish gets its workout in leftovers; it is a must as a topping for stuffing waffles and as a spread in thanksgiving sandwiches.
This recipe comes together quickly and can be made in advance. Ditch the can and try this out for size!
12 ounces of cranberries
2 Granny Smith apples, peeled, cored and diced
1 cup sugar
1 cup water
1 tablespoon orange zest
Juice of one large orange
1 ounce of triple sec
Combine all the ingredients into a medium saucepan on medium high heat. Bring the mixture to a boil, then reduce the heat and allow the mixture to simmer until thickened, about 20 to 30 minutes.
Cool the mixture to room temperature. Pour into a container with a lid, and refrigerate until fully chilled, at least 2 hours. Enjoy!