Level up your holiday meal with this simple delicious cranberry-apple relish. This is a holiday favorite in our house! After the holiday, use it on leftover turkey sammies or as a jam.
1 cup whole fresh, frozen, or dried cranberries
1 apple, peeled, cored and cut into 1/2 ” dice
1/2 cup sugar
1/3 cup water (or soaking water from dried cranberries)
2 tablespoons lemon juice
If using dried cranberries, put them in a bowl and cover with boiling water. Let steep for 15–30 minutes and drain over a bowl. Retain 1/3 cup of the soaking water.
In a small saucepan, add the apple, sugar, water, and lemon juice.
Cook over medium-high heat, stirring frequently, until the mixture starts to boil. Reduce the heat to a simmer and continue cooking, stirring frequently, until the mixture is thick and the berries have popped open, about 20 minutes, or up to 30 minutes if using dried cranberries.
Let the mixture cool, then transfer it to a nonreactive container, cover, and refrigerate.
This recipe was for a garnish for a Roasted Squash Soup in Wolfgang Puck's Make It Easy cookbook.
You should have about 1 1/2 cups.