Cranberry Orange Relish
1 (12-oz.) bag fresh cranberries 1/4 cup dried cranberries 1 cup sugar 1 cinnamon stick Pinch of salt 1/3 cup orange liqueur 1/2 cup orange juice 1/4 tsp. ground allspice 1/4 tsp. cinnamon 1/4 tsp. ground cloves 1/4 tsp. ground ginger 2 T. grated orange rind (no white pith, please) 1/2 cup toasted, coarsely chopped walnuts or pecans (optional)Combine in a medium, non-reactive saucepan everything except the orange rind and nuts.
Bring to a boil and reduce the heat to a simmer. Stir frequently, until the cranberries pop and the mixture starts to thicken slightly. Remove from heat and cool slightly.
Stir in the orange rind and nuts. (If your relish will be refrigerated for more than a couple of days, add the nuts the day of your dinner, or they’ll turn soggy and soft.)
Cover and refrigerate until serving time, or up to several days. (Remove cinnamon stick so someone doesn’t choke on it.)
Makes about 2 1/2 cups.
Recipe by Doni Greenberg
