Chef Kay is a long-time supporter of our organization who recently joined our Board of Directors. She has provided us with this recipe for Cranberry Relish that she adapted from the Doubleday Cookbook. It's been a family favorite ever since!
Kay’s Cranberry Relish
2 bags (12 oz each) fresh cranberries, rinsed and any leaves/stems removed
3 navel oranges
2 cups sugar
1 teaspoon salt
2/3 cup golden raisins
1/3 cup chopped candied ginger (optional if you don’t like ginger)
¼ cup port or rum (optional) – substitute 1 ½ teaspoon vanilla extract
1 cup Orange Juice
1. Using micro plane zester or fine holes on box grater, grate the oranges to remove the fine layer of peel. Reserve peel and put aside.
2. Remove skins and seeds from oranges and chop the flesh roughly – be careful to reserve any juice.
3. Using scissors or knife chop candied ginger into small ¼" pieces.
4. In medium saucepan put cranberries, chopped orange, orange zest, salt, raisins, candied ginger, port/rum and orange juice. Cook over medium heat for 20 minutes, stirring frequently until most of the cranberries have popped and mixture is thick…. Cranberries will release natural pectin as they cook. Be careful not to scorch mixture if heat is too high.
5. Let mixture cool and then ladle into containers. Relish may be frozen.