Cranberry and Orange Marmalade Relish

Recipe from Robert Del Grande, Houston.

November 1991By Comments

1 cup granulated sugar
1 cup water
½ cup white wine
1 orange, quartered and seeded
1 stick cinnamon or 1 teaspoon ground cinnamon
4 cups fresh whole cranberries (1 pound)
2 tablespoons lime juice
1/4 cup finely chopped white onion
1 finely chopped jalapeño
2 tablespoons sherry wine vinegar

In pot, bring to boil sugar, water, white wine, orange, and cinnamon. Cover and simmer for about 1 hour. Remove orange quarters from syrup, chop, and reserve.

Bring syrup to boil, add cranberries, and bring to boil again. Reduce heat, and simmer gently until cranberries are soft, about 5 minutes. Remove from heat and let cool. Add chopped orange, lime juice, onion, jalapeño, and vinegar, and mix together. Serves 8.

Recipe from The Right Stuffing Texas Monthly, November 1991.

Related Content