Forget That Sickly Sweet Canned Stuff; Instead, Make Your Own Cranberry Relish

I was never a fan of cranberry sauce because I thought it only came in a can, but I was hooked once I discovered how easy it was to make at home

The photograph was taken by the author

My mother was never a great cook. Growing up, one of my worst Thanksgiving memories was that yucky red stuff out of a can. It was only later in life that I learned a can of cranberry relish is about as close to its real source as that green cardboard jar of “grated cheese” is to a slice of Parmesan Reggiano. Making cranberry relish, or chutney, at home is a snap.

Cranberries are a super food and very high in anti-oxidants. They are however quite tart and need added sugar to make them palatable. And that added sugar does detract somewhat from their overall health benefit.

There are many recipes, but I will share with you a basic one I use. There are many variations, and feel free to experiment to your taste. Remember that it is best served cold and should be chilled for at least a couple of hours or preferably one to two days. It may be kept in the refrigerator for about one week.

BASIC CRANBERRY RELISH

Ingredients:

• 1 and 1/2 cups of white sugar
• 1/4 cup of orange liqueur, like Cointreau or Grand Marnier (optional)