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.


Ingredients:
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
¾ cup sugar (can use less)
2 Tablespoons Stuart’s Spices Mulling Spices, wrapped in cheesecloth
¾ - 1 cup raisins
Directions:
  • 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.



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