Cranberry Relish
This relish is quick and easy and its uses are endless.
"Here is a simple alternative to cranberry sauce. You can slather it on a biscuit or cornbread, or even dollop over mashed sweet potatoes." - Chef Skylar Bush
Ingredients
- 3/4 cup fresh cranberries, if frozen, thaw and strain first
- juice and zest of 1 large orange, separated
- 2 tablespoons brown sugar
- dash of cinnamon
- 1 cup unsalted butter, softened
- pinch salt
Preparation
1. Cook cranberries in orange juice over medium heat, about 10 minutes. (If using frozen, about 4-5 minutes.) Allow to cool completely and transfer to food processor.
2. Add remaining ingredients and mix. Form into a log with wax paper and store in refrigerator.
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