Recipe by Jansen
"This is a tasty and colorful relish for cranberries. I make up a batch of a dozen jars around Christmas for friends and neighbors."
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1 1/2 cups
dry red wine
1 (12 ounce) package
fresh cranberries, rinsed and sorted
orange zest, cut into slivers
I really liked this. i used sweet pink Catawba instead of dry wine ( because i didn't have anything else). Really delicious! You could even put it on toast! Recipe made almost exactly on pint sized canning jar.
This is very good. I made as written with a couple of minor exceptions. I added a dash of vanilla to smooth out the flavor and used grated orange zest rather than strips. I think next time I'll try a red wine with a little sweetness.
Excellent! We were eating it with a spoon. I used a cabernet, definite keeper!
Delicious! Everyone enjoyed it, even those who say they just like "regular" cranberry sauce. I have also made it with half orange juice and half red wine.
Have made something very similar for years as the cranberry sauce for our Thanksgiving table. I like the addition of the cinnamon stick. Yummy!
I make this recipe every year and it's always a big hit. I add more orange zest than is called for with a little hint of vanilla as well. Trim with mint sprigs in a clear glass dish for gorgeous color on your holiday table.
The whole family loved it. Even my kids, who never liked cranberry relish before, thought it was amazing.
This one is the best!
* Percent Daily Values are based on a 2,000 calorie diet.
Cranberry Red Wine Relish
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: < 1
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