Maple Cranberry Relish
This is not your run of the mill canned cranberry sauce, but I know what you’re thinking. Do people actually eat cranberry sauce? I thought the same until we started making our own. You know what? It’s my favorite part of Thanksgiving now! Its brightness and livens up the rich flavors on the plate and elevates the entire meal. The leftovers are lovely spread on an english muffin or biscuit in a breakfast sandwich. This year, I added a bit of depth to my standby recipe by switching out the sugar for a smaller amount of maple syrup. It has a bit more interest, more layers of flavor with a bit more tartness. Trust me, take 15 minutes to make the cranberry sauce and be amazed.
Ingredients:
Makes 8 servings
1 ½ cup cranberries (frozen is fine here!)
1/2 cup maple syrup
1/2 cup water
Zest from 1 orange
1 teaspoon cinnamon
1 tablespoon of butter
Directions:
Add the cranberries, maple syrup, and water to a pot. Bring to a boil and keep it at a low boil uncovered for about 10 minutes. Add the orange zest, cinnamon, and butter and stir through. Pour into your container and allow to cool! It will firm up and take the shape of whatever you put it in. We usually just use a mason jar (like most things in our kitchen ;) but you can get fancy and put in in whatever you’d like to serve it in!
