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“Found in The Thanksgiving Cookbook, 1991, this recipe has been slightly tweaked, & one thing I really like about it is the combo of cranberries as well as both dark & golden raisins!”
READY IN:
30mins
SERVES:
16
YIELD:
5 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine sugar, vinegar & OJ concentrate in a large nonreactive saucepan, & cook over medium heat, stirring constantly until sugar is dissolved.
  2. Stir in the raisins, onions & garlic & bring to a boil over medium-high heat. Reduce heat to medium-low & simmer for 5 minutes, stirring most of the time.
  3. Stir in the cranberries, ginger, salt, black pepper & cayenne pepper, then raise the heat to high & bring to a boil.
  4. Return heat to medium-low & simmer, uncovered, for 10 minutes, stirring frequently, then remove from the heat & let cool slightly. Stir in the orange zest.
  5. Pour the relish into a container that has a tight lid, cover & let it cool to room temperature, before covering it & refrigerating it until serving time.
  6. Serve chilled or at room temperature. Leftovers will keep well in the refrigerator for up to a month.

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