Every fall, I am approached after Thanksgiving and told stories about proud hostesses whose guests waxed ecstatic about the cranberry relish they were served. Here is a recipe that is easy to make, tastes delicious, and, because of the high sugar content and alcohol, lasts for a month or more in the refrigerator. Your Sukkot fruit relish becomes your Thanksgiving accompaniment, or even your latke topping. Enjoy the rave reviews!
Ingredients
12 ounces fresh cranberries
2 apples, pared, cored, and cut into chunks
2 pears, pared, cored and cut into chunks
1 cup dark raisins
1 cup sugar
½ cup fresh orange juice
1 tablespoon grated orange zest
1 ¼ teaspoons cinnamon
⅓ cup orange liqueur
Directions
- Put all of the ingredients except the liqueur into a heavy saucepan. Bring to a boil and then reduce the heat to a slow simmer.
- Cook uncovered for 25–40 minutes or until the mixture thickens slightly. Stir occasionally to prevent sticking. Remove from the heat.
- Add the liqueur and stir until thoroughly blended.
- Refrigerate for at least three hours. This mixture lasts for months in the refrigerator and freezes well.
- Serve chilled as an accompaniment to a poultry dinner or on a sandwich.
Additional Notes
- The alcohol and sugar in this recipe act like preservatives and allow the sauce to last for months in the refrigerator.
- Make a double batch so the leftovers from Sukkot can be eaten for Thanksgiving or even Hanukkah!
