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Cranberry Orange Relish Sauce

December 20, 2018 by Carine Clary 2 Comments

Cranberry Orange Relish SauceThis is the cranberry sauce for those who like it chunky and not too sweet. Ocean Spray used to make something just like it when I was a kid – came in a glass jar and was a huge improvement over the gelatinous sugary pureed stuff that tastes like the metal can…. Unfortunately, they either stopped making it or I stopped being able to find it anywhere. Which turned out ok since this is much better (than can or jar) and it only takes about 20 minutes start to finish. The orange juice plus rind is a great addition and the fresh bay leaf (which I get from my friend Sharon) adds interest. But on to the easy preparation.

The Prep

The only trick to this is make sure you stand over it till it comes to a boil, then lower the heat, set the timer and don’t let it bubble for more than 15 minutes. If it starts to thicken after 12 or 13 minutes go ahead and cut the heat. You can leave it in the pot to cool, just make sure it’s off the burner.

I once made the mistake of letting it boil too long and somehow through the weird alchemy of pectin congealing, the sauce sets up after 15 and totally falls apart after 20 or 30. I attempted to salvage my runny sauce by adding, not gelatin because I didn’t have any, but cornstarch. This gave it the rubbery consistency of a week old diner pie and of course it was milky and unappetizing.

So the lesson here is that a watched pot will boil to perfection as long as it doesn’t boil too long.

5.0 from 1 reviews
Cranberry Relish Sauce
 
Print
Author: Carine Clary
Cuisine: Southern
Ingredients
  • 2 8 oz. bags of cranberries
  • ½ cup sugar
  • 1 cup water
  • 1 orange
  • 1 cinnamon stick
  • 1 small bay leaf
Instructions
  1. Put cranberries, sugar, and water in a pot and give it a stir to dissolve the sugar.
  2. Zest the orange rind & then squeeze the juice into the pot.
  3. Add spices.
  4. Bring to a boil then cut the heat to medium and let cook for exactly fifteen minutes.
Notes
You can halve the recipe and it will make the amount shown in the picture.
If you do halve it go ahead and use the whole orange, juice & zest.
Optional add ins for flavor could be cloves or cardamom seeds.
If you don't have a cinnamon stick add a quarter teaspoon of ground cinnamon, not more. A little goes a long way.
3.4.3177

 

Filed Under: Christmas, Pickles & Preserves, Southern, Thanksgiving Tagged With: cranberry sauce with orange

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About Me

Hello, I'm Carine Clary and I'm the FrangloSaxon.

And is that a word? In a word - Yes! It reflects my French connections in the south part of the state and the Anglo Saxon ones on the Arkansas state line. I grew up eating & loving all the foods of Louisiana and the idea is to collect lots of them right here on this website.

What you'll find here is food that reflects everybody's cooking. Creole we know. Cajun we know. But how about Croatian or Vietnamese....or Italian or German....or the underestimated plain Southern food they do so well in the upstate parishes?

They're all part of who we are so pull up your chair and join me for some good eats!

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