Thanksgiving In Nalls’ Kitchen!
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Fresh Cranberry Relish
1 lb fresh cranberries
1 cup sugar
1 cup water
1 ½ Tbsps vanilla extract
In a saucepan over medium high heat, stir together water, sugar & vanilla until the sugar is completely dissolved. Stir in cranberries and bring to a boil. Reduce heat, but still keep at a rolling simmer. As cranberries begin to split and burst, stir and squish them along the sides to really release all the goodness.
One all the cranberries have burst and you’re left with a jam-like consistency, you can either leave it as is, or mix in some additional ingredients such as a half cup of rough chopped pecans with some strips of orange zest. You can even stir in some cinnamon, nutmeg or allspice, too. Some folks even toss in some diced jalapeno for a kick!
Remove from heat and transfer to your serving dish. Allow it to cool completely at room temperature and then place it into the fridge for at least an hour to allow it to fully set up and thicken.
Makes 2 ¼ cups.