Patty's Cranberry-Orange Relish |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 20 |
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The raspberry and cinnamon give this cranberry sauce a delicious different touch. I get chunk cinnamon from Penzey's Spices ( ). I prefer it because the flavor is more intense than stick cinnamon. If you don't have that you can use a 4-inch cinnamon stick broken into small pieces. Yield is about 2 1/2 cups or 20 2-tablespoon servings. Ingredients:
1 whole navel orange, unpeeled |
1 1/4 cups sugar |
2 tablespoons water |
1/3 cup raspberry vinegar |
1 tablespoon chunk cinnamon |
12 ounces fresh cranberries |
2 tablespoons chambord raspberry liquor or 2 tablespoons other raspberry liqueur |
Directions:
1. Quarter orange and chop finely in a food processor or blender. Set aside.
2. Tie cinnamon up in a cheesecloth bag, or put into a tea ball.
3. Place sugar, vinegar, water, and cinnamon bag in a heavy medium saucepan.
4. Bring to a boil over medium-high heat, stirring until sugar dissolves.
5. Mix in cranberries; reduce heat and cover partially. Simmer until berries burst, about 10 minutes.
6. Remove from heat and discard cinnamon.
7. Stir in the chopped orange and liqueur.
8. Cool completely. Sauce will thicken as it cools.
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