TTT: Cranberries … Wait, Cranberries?!

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).

 

Cranberry Relish

  • 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.

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