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!
This one is the best!
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.
* 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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