National Cranberry Relish Day

Leave it to cranberries to get two official days back-to-back. Because my cousin, Barbara Cote asked if I make our Grandmother Burnham’s Cranberry Orange Relish, I knew I needed to post a recipe today in celebration of all the marvelous meals that came out of Grammy’s loving kitchen. Sorry, because I do not know if this recipe is or is not a spin on the way she made the relish. I just know I always loved it! She likely prepared it with no recipe card at all!

Cranberry Orange Relish

There are many renditions of cranberry relish that add finely diced celery, chopped walnuts, apples, or pears. Here’s a family favorite, time-tested rendition, simply with oranges.

3 c cranberries, chopped

1 c sugar

1 teaspoon grated orange peel

1 tsp grated lemon peel

½ tsp ground ginger

¼ tsp ground cinnamon

Dash ground cloves

2 oranges, peeled & chopped

Combine, cover, and refrigerate 24 hours before serving.

KISS Tips: This is an old recipe, as I made it back in 1980. I now tend to cook without sugar. Replacing the sugar with granulated monk fruit works great. As I prefer it less sweet, I only use ½ cup. This is also yummy with the addition of a T of liquor, such as Grand Marnier or even peach schnapps.

About Cathy Burnham Martin

Author of 20+ books, and counting! A professional voice-over artist, dedicated foodie, and lifelong corporate communications geek, Cathy Burnham Martin has enjoyed a highly eclectic career, ranging from the arts and journalism to finance, telecommunications, and publishing. Along with her husband, Ron Martin, she has passions for entertaining, gardening, volunteering, active and visual arts, GREAT food, and traveling. Cathy often says, "I believe that we all should live with as much contagious enthusiasm as possible... Whether we're with friends or family, taking people along for the ride is more than half the fun."
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