Dad made a delicious Cranberry Cherry Relish for Thanksgiving.
This isn't anything like typical cranberry sauce. It doesn't gel into a solid log, it isn't watermelon red. It is sweetened by citrus, cherries and cranberries, but I think it is quite savory! It is the perfect foil to lean turnkey because it is moist and spicy.
Dad found this recipe via WCBS Newsradio 88 back in 1988! It is definitely a keeper....
The sauce is a deep burgundy, almost brown. It is spiced with cinnamon, cloves and nutmeg and the addition of a cinnamon stick gives it a peppery kick! It is quite delicious.
1 1/2 cups cranberries
2 cups brown sugar
1 1/2 cups raisins
1 cup pitted cherries (fresh, frozen or canned)
1/2 cup vinegar
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ground cloves
1/2 cinnamon stick
Quarter the orange and lemon. Remove the seeds and then chop up the citrus pieces.
Place all ingredients into a saucepan.
Bring to a boil, then simmer for 15 minutes.
Remove the cinnamon stick and allow to cool.
Place in the fridge until ready to serve. This recipe keeps for weeks.
Makes 6 cups