Saturday, November 20, 2010

Cranberry Relish

Today, as I prepare for Thanksgiving, I've decided to make my cranberry relish and can it for the first time. Generally, when eating cranberry sauce for your Thanksgiving meal, a little dab goes a long way! So, when making my relish from 1 bag of cranberries, I always wind up freezing half of it for Christmas. This works well, but with all of our canning fruits this past summer, it donned it me that the cranberry relish could be canned too! It turns out beautiful and I think it would make a perfect gift!

Cranberry Relish with Pineapple and Pecans

3/4 Cup Pineapple Juice
1/2 Cup Sugar
1/4 teaspoon Cinnamon
1/4 teaspoon Nutmeg
Dash of ground Cloves
1 - 12oz package of Cranberries
1 - 20oz can of Crushed Pineapple
1/2 cup toasted chopped Pecans

Toast pecan pieces on a shallow baking sheet at 300 degrees stirring occasionally, until you can smell the pecans from the oven. Set pecans aside to cool. Strain crushed pineapple. Add the juice to a medium sauce pan, and set the pineapple aside.

Add sugar and spices to sauce pan, stir over medium heat until sugar dissolves. Add cranberries and bring to a boil. Reduce heat and stir for 3 to 4 minutes until cranberries pop. Remove from heat and add crushed pineapple and pecans. Refrigerate at least 2 hours before serving.

You will love how good this smells! Enjoy for the holidays!