Cranberry Red Wine Relish

Cranberry Red Wine Relish

8
Jansen 0

"This is a tasty and colorful relish for cranberries. I make up a batch of a dozen jars around Christmas for friends and neighbors."

Ingredients 45 m {{adjustedServings}} servings 64 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 64 kcal
  • 3%
  • Fat:
  • 0 g
  • < 1%
  • Carbs:
  • 14.7g
  • 5%
  • Protein:
  • 0.1 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • < 1 mg
  • < 1%

Based on a 2,000 calorie diet

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Directions

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  1. Combine sugar with red wine in a medium saucepan, and bring to a boil over medium heat. Add the cranberries, cinnamon stick and orange peel. Bring the mixture back to a boil, reduce heat, and simmer, stirring often, for 10 to 15 minutes, until most of the cranberries have burst.
  2. Remove from heat, allow relish to cool slightly, and spoon into sterilized glass jelly jars with tight-fitting lids. Store in refrigerator.
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Footnotes

  • Cook's Note:
  • Relish should last 3 months stored in the refrigerator.
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Reviews 8

  1. 10 Ratings

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Cozmo1998j
11/30/2010

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.

wisweetp
11/30/2009

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.

John
12/3/2011

Excellent! We were eating it with a spoon. I used a cabernet, definite keeper!