replace sugar with 1 1/4 c of extra dark 100%pure maple syrup,1.5 tbs fresh ginger and 1/8 tsp ground coriander.grind finer for better flavor development .California or black walnuts or pecans will add a nice crunch to the product.I would avoid celery as it may overpower the flavors
I haven't tried this yet, but my mom use to make this cranberry mold salad. It had these ingredient, plus diced up celery and chopped walnuts and she use to put everything into a hand food grinder and then mixed it into a red jello, like raspberry jello. I wonder if you could make this relish and add celery and walnuts?
This was SO good! Even those who claimed they did not like "cranberry" food items, loved this.
Try adding some chopped pecans, it really adds that extra something. My Mom always made it with nuts and this is the only cranberry relish I will even eat (or make).
I really liked the fresh quality of this recipe. I used a clementine orange, and although it was overwhelming (might use 1/2 orange next time) we all agreed it was a great relish. Great to make the day before, + used a little honey in lieu of sugar to keep it more healthy. I didn't add to equal the equiv of the sugar, + mine was a bit tart but it was a very pleasant contrast with the rest of my Thanksgiving meal. The great thing is that each person can add enough honey to suit their taste. My son ate it up + loved it without any honey additions. Great way to get 2 fruits into a meal.
Very refreshing. The recipe makes way more than 1 cup though. Could easily be cut in half and still have enough given the strength of the flavors.
I refuse to settle for canned cranberry sauce, but was seeking a lighter alternative than the somewhat syrupy version of stovetop cranberry sauce. This was delicious! I used turbinado sugar just for kicks, and the relish had just the right balance of sweet and tart with a lot of fresh flavor. Heed the recommendation for refrigerating 1 day prior to serving. It syncs the flavors and mellows the relish a bit.