Cranberry Relish

Ingredients

• 3 lb 3 quarts cranberries
• colored part of peel only zest of 3 oranges and 1 lemon
• 3 cup 1 cup for zest plus 2 cups additional sugar
• 1½ cup orange juice
• 1 juice of lemon
• 2 tsp optional grated fresh ginger

Method

1. Wash and pick over the cranberries, discarding any withered berries, woody parts and stems. Place in a roomy saucepan.
2. Add the zest of 3 oranges and 1 lemon, previously pulverized in a blender or processor with 1 cup of sugar. Stir in the orange juice, the juice of 1 lemon, 2 cups of additional sugar and, if you have it, 2 teaspoons of grated fresh ginger.
3. Bring to the bubbling-over boil for 2 to 3 minutes, just until the berries burst. Set aside; after 1/2 hour, taste and stir in more sugar if needed - but remember, it is a relish and should be somewhat tart to go with meat. It will jell slightly when cold.

Notes

A fresh-tasting cranberry sauce that goes beautifully with turkey and pork, with a long life in a refrigerated, covered jar. Makes about 1 1/2 quarts.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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