Don’t serve those holiday cranberries out of a can! Instead follow this simple recipe that Leanne has for you. It’s sure to impress your guests.
I’m going to try this with my son. He’ll love hearing the cranberries pop. Thanks for the tutorial!
Add 1/3 cup of Triple Sec or other orange liquor. You can boil off the alcohol. Yum!
I made your fresh Cranberry Orange relish and it was so delicious. I am now going to make extra for my freezer so can serve year round and will probably can some also. Thinking about giving jars of this next year for presents to people for their holiday meals. This would be great as a side for brisket, pork chops or loin or chicken, also. Love! love! love! your recipes and tips, Leanne!!! I’ve been a fan of yours from the start and have all your cookbooks and have subscribed to alot of your online mailers, too. I also enjoy your radio show and the webtv episodes. I’ve never been disappointed.
I’ve done this for years – and have branched out to add a cinnamon stick and/ or a few whole cloves (best in a cheesecloth bag) during the cooking process. When the berries have burst – remove the bag and place the partialy cooled berries into a pretty clear glass dish. Trim with orange slices and a mint leave or 2. Beautiful!
Made this the first time for Thanksgiving last year and it was a hit!!! Is a great condiment to use year-round…not just for holiday! Great w/ roast beef or chicken as well as turkey. I’ve even served it on top of creamed cheese w/ crackers for an appetizer on a cheese plate.
Also terrific with pork! I make my cranberry sauce the same way but add a star anise during the cooking. Love that little extra zing the anise gives it! Remove before mashing as you don’t want hard bit in your sauce!