Yes, I know it’s not considered Cranberry season, but if you look around Cranberries are on sale and still looking good. So buy a few bags and stick one in the freezer, they’re very freezer friendly and hold up well when defrosted later. If you have a big shindig or you just really like real cranberry relish, look here for a quick recipe (and easy).
- 1 c sugar
- pinch salt
- ¼ c orange juice
Bring to a boil, stirring until dissolved. Reduce heat to med, add 12 oz bag cranberries, and watch them pop (releasing pectin) and thickening in 5 minutes. For firmer sauce, simmer another 5 minutes.