"An easy to prepare, cooked, cranberry relish. Goes great with ham, poultry and pork." — Linda
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1 (12 fluid ounce) can
frozen cranberry juice concentrate
1 1/2 cups
I will never go back to canned again. i have raved about this to everyone. it thickens up wonderfully, lasts several days in the fridge and is wonderful on turkey sandwiches.
Sorry. I followed the recipe exactly. This dish is so sour that I was unable to unpucker my face for at least two full minutes. It didn't smell very good while it was cooking, so during my last minute shopping, I picked up a can of the ready-made stuff. I'm glad I did. If you like TART, you may like this recipe. It didn't work for us.
This was SO delicious! I'll never go back to canned again! I am glad I tried this one. My family raved about this relish! Yummy! I might try putting it in a mold next time I make this. Thanks for sharing!
Wonderful, my first time making homemade cranberry relish/sauce and it is divine! Used a potato masher to roughly crush the berries in the syrup after they popped, and chilled to set. Not only a great hit and delicious, is beautiful, too. Thank you so much!
In general I'm not a big fan of cranberry relish - but I like this one! Great flavor! Easy to make! I didn't make any changes to the recipe.
The bomb! I just used fresh cranberries and not the dried mix. Fabulous! Will do again next year!
* Percent Daily Values are based on a 2,000 calorie diet.
Three Cranberry Relish
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: < 1
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