Is there any dish more quintessentially Christmas or quintessentially Thanksgiving than cranberries? The berry is healthy enough for you that any opportunity to add cranberry to your diet is a good idea.
Just in time for the holidays, ClassJuggler president Jon Koerber decided to share a favorite family recipe, not only good for the holidays, but year-round.
“I love it with turkey or ham, by itself, on a sandwich, or even spread on salmon,” Jon says.
Fresh Cranberry Relish Recipe
- One bag of fresh whole cranberries (washed and picked through)
- 1 cup sugar
- One large orange
- Small knob of fresh ginger (about 2″ long)
- One stick of cinnamon
- 1/4 tsp. salt
- 1 cup water
- Peel a two-inch section of the fresh ginger root and then slice into four or five slices.
- Wash the orange and zest approximately 2 Tbsps. of the skin, avoiding white pith.
- Cut the orange in half and juice it.
- Add the zest, juice, water, sugar, salt, and ginger to a medium saucepan on medium heat.
- Stir to incorporate the sugar.
- Once the mixture comes to a boil, reduce heat to medium, then add the washed cranberries and the cinnamon stick.
- Cranberries will begin to “pop” as they get hot.
- Stir occasionally and cook for approximately 10–15 minutes. You can partially cover the pot or use a screen to prevent splashes.
- Cook until all or most of the berries have popped open. Cook less if you prefer a chunkier version, longer for a smoother version.
- Allow to cool.
If you don’t use it all immediately, the cranberry relish will stay fresh in the fridge for several weeks if you keep it in an airtight container.
Happy holidays, happy cooking!