CHUNKY CRANBERRY RELISH!! BUDGET FRIENDLY THANKSGIVING!!

As of the uploading of this video we are ten days out from Thanksgiving 2020. While that may look a little different for some of us this year, it is no reason to not hold with tradition and make ourselves a big delicious meal, take stock of all we are thankful for and hold dear. Even if you are new to the whole cooking the bird thing, you can do this! I am here to help you! Lets start simple with something you can make right now! This chunky cranberry relish is easy, delicious and will put the gourmet touch on your holiday meal that you are looking for!Show more

I have many incarnations of cranberry sauce, relish etc, on my channel from years past. I like to change things up from year to year, but the base remains the same. Today we are making a version that is sort of a hybrid of a compote and a conserve. We are boosting a traditional cranberry relish by adding chopped apples, oranges, pecans and the secret to a thick and jammy cranberry sauce the dried cranberries and golden raisins. The latter help to make the final product super thick and jammy and just the right consistency for serving next to your succulent bird or spreading on a sandwich the next day!

This starts with some fresh cranberries. You can find them in abundance this time of year in the fresh produce section of your grocer. If you have a hard time finding them you can always go with frozen. Along with the fresh fruit we are adding both cranberry and orange juice, white and brown sugar and a touch of ground allspice. Keep in mind that some of these ingredients are optional. If you don't like raisins or whole oranges in your cranberry sauce, leave them out. You can start with just fresh cranberries, dried cranberries and juice and have a lovely condiment on the side. Mine is always boosted and made a little over the top. This is how I usually make this and everyone loves it and I think you will too if you are a fan of the cranberries.

Everything gets tossed into a pot that you think is a bit bigger than you might need and heating to a simmer. You don't want to ever leave a pot of cranberries alone. They can be a little rambunctious when left on their own and this can result in a lot of gooey cranberry splatter from unattended popping or foamy overspill resulting in cranberry slime covering the top of your stove which is a very unpleasant surprise to return to in the kitchen.

You will want to simmer your cranberry relish for about 10 minutes. Halfway through that time you will want to begin stirring with a broad wooden spoon and starting to smash the whole berries on the side of the pot. This will help release all their natural pectin and help you avoid that dreaded splatter. When the sauce beings to bubble and spit and look and feel a bit thicker, you can remove it from the heat and put a lid on it and set aside to cool completely.

Once cooled, transfer to an airtight container or some mason jars with tight fitting lids. Store this in the refrigerator for up to three months. Yes, it will last that long. But you can make this well in advance of your Thanksgiving dinner and take that ask off your list. Now is the time to start thinking about what you can do to conserve energy and make time management your optimal skill. Its easy if you give it a little advanced thought.

I hope you give this chunky cranberry relish a try some time soon and I hope you love it!

Happy Eating!

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