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Cranberry Relish

Layers of plump cranberries, bursting with their tart note, plus chunks of sweet oranges, apples and currants come together to create a dish ready to join the festivities. Finish with a splash of cognac and touch of Cointreau - plus toasted pecans for a bit of crunch - and you’ve got pure holiday magic!
Cook Time 1 hour
Course Preserves and Condiments
Servings 6 cups

Equipment

  • medium saucepan

Ingredients
  

  • 2 bags fresh cranberries, 12 ounces each, rinsed and sorted
  • ¾ cup water
  • 2 cups sugar
  • 2 oranges, zested, peeled, and chopped, zest reserved
  • 1 Granny Smith apple, peeled, cored, and chopped
  • ½ cup currants
  • 3 cinnamon sticks
  • 2 tablespoons good cognac or brandy
  • 2 tablespoons Cointreau
  • ½ cup chopped toasted pecans

Instructions
 

  • In a large saucepan add the cranberries, along with the water, sugar, and zest from the oranges. Cook over medium-low heat until the sugar dissolves, stirring occasionally, about 10 minutes.
  • Raise the temperature to medium and continue to cook until the cranberries begin to burst, about 10 to 12 minutes.
  • Toss in the chopped oranges, apples, currants, and cinnamon sticks. Stir to blend into the cranberries. Reduce the heat to low and cook until the mixture begins to thicken, about 8 to 10 minutes. Stir more frequently as the relish thickens.
  • Once the relish has thickened pour in the cognac and Cointreau. To deepen the flavors, flame the liquor if desired. Continue cooking for about 5 minutes to allow the flavors to blend together. Stir in the toasted pecans. Serve warm, chilled or at room temperature. This relish keeps for about two weeks refrigerated.
  • *If you opt to flame the liquor, pour it slowly over the top of the relish and heat just until it bubbles. Do not stir the relish. The liquor needs to warm to about 130-degrees before it will flame. Use a long matchstick or long lighter to gently touch the flame against the top of the liquor. Let the liquor burn for about 3 minutes, then stir to blend the cognac and Cointreau into the relish. This takes a bit of practice so don’t be frustrated if it doesn’t work the first time!
  • Keep the relish refrigerated or spoon into canning jars and process in a water bath following the jar manufacturer’s directions.

Notes

Ball® Canning make wonderful canning jars and have great step-by-step guidelines for canning safely on their website.
I frequently buy extra bags of cranberries and keep them in the freezer for use throughout the holidays. They freeze beautifully!