Cranberry Relish with Mulled Spices

October 27, 2016

Do your diners consider cranberry relish routine? Not anymore! Watch everyone reach for seconds at all your holiday dinners.

12 oz. package of fresh cranberries, rinsed and drained
20 oz. can crushed pineapple, packed in juice
6 oz. can frozen orange juice concentrate, undiluted
1/2 cup sugar (use more if desired)
2 Tbsp. Stuart’s Spices Mulling Spices, wrapped in cheesecloth
¾ - 1 cup raisins
  • Drain pineapple over bowl. Combine pineapple juice, orange juice concentrate and enough water to make two cups. Pour the two cups of liquid into a pot, stir in sugar and add the cheesecloth bag of mulling spices. Bring to a boil, then lower heat and simmer uncovered for 10 minutes.
  • Add the cranberries, stirring occasionally. Cook an additional 8-10 minutes, or until cranberries pop.
  • Remove cheesecloth with the mulling spices. Add pineapple and raisins. Cook 5 minutes.
  • Pour into a bowl and refrigerate for at least 3-4 hours.  The recipe can be made up to two days in advance.