I just enjoyed this recipe at Mom’s last weekend. I’m so glad she was willing to share it with us all- it is yummy!
I have always liked cranberries, especially the ones my mom would cook up into a sauce.
Some of my children like the canned jellied cranberries, but I still prefer the sauce.
It can be messy and time consuming to make, but the rich flavor is worth the extra time!
You can even store the cranberries in the freezer until you are ready to use them.
This recipe is from our REC magazine (REC stands for Rural Electric Cooperative for you city slickers.) It isn’t quite like my mom’s, but we love it!
It does not have the “crunch” of traditional relish, but is tasty, cooks while you are doing something else & doubles as a potpourri fragrance!
Slow Cooker Orange-Cranberry Relish
From REC magazine
1 Cups Sugar
1 tsp Grated Orange Peel
1 Cup Orange Juice
1-16oz Pkg Whole Cranberries
In a slow cooker, combine sugar, orange peel & juice. Stir until dissolved. Add cranberries, stir and cover. Cook on low for 6 hours. Mash berries after cooking. Chill before serving. May be kept in refrigerator for several days.
Until next time,