Show: Food 911Episode: All the Trimmings
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Place all the ingredients in the bowl of a food processor, pulse several times to breakdown the cranberries and incorporate the ingredients; it should still be a bit chunky. Allow the cranberry relish to sit at room temperature for at least 30 minutes, so the flavors can marry.
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By sonyalasagna
Gold Canyon, AZ
on December 25, 2011
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Great recipe! I usually cut it in half and use Splenda in place of sugar. I love this simple recipe and make it every thanksgiving and December 25 for our holiday meal.
By MargueriteB
Hopkinton, MA
on November 26, 2011
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Make this several times a year! I don't care for cranberries that are cooked and this is the answer! Very fresh tasting and a wonderful texture (especially on "thanksgiving sandwiches"! I typically use only 3/4 cup sugar plus a tablespoon or so at first and make the day ahead of time so if it needs more sugar (usually doesn't I don't add in the rest. Only have made with Grand Marnier, but will try with other liquors in the future.
By girlgonerunning
on November 24, 2011
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This has been a family favorite for the last several years. Few things this simple are this fabulous. It gets better the next day too. It is a recipe that I share frequently since it turns the cranberry dish from a throw-a-way to a favorite. Perfect!
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