Chilled Pineapple-Cranberry Relish

posted in: Roger's Recipes | 0
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rogersThis relish can be prepared and refrigerated up to 2 days prior to your Thanksgiving meal.

Makes about 4 cups
Hands-On Time 10 min
Total Time 2 hrs 25 min

1 tablespoon unsalted butter
2 tablespoons grated fresh ginger
16 ounces cranberries (fresh or frozen)
1 cup fresh orange juice
2/3 cup sugar
1/2 cup apricot preserves
2 small Granny Smith apples—peeled, cored, and cut
1/2 pound chopped fresh pineapple (1 1/4 cups)

– Melt the butter in a saucepan over medium heat. Add the ginger and cook, stirring, for 2 minutes. Stir in the cranberries, orange juice, sugar, and preserves. Bring to a boil, reduce heat, and simmer, stirring occasionally, until the cranberries burst and the sauce thickens, 15 to 20 minutes.

– Remove the sauce from the heat and stir in the apples and pineapple. Let cool to room temperature.

– Transfer to a serving bowl, cover with plastic, and refrigerate until chilled, about 2 hours.

From Real Simple

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