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Dom’s Thanksgiving Cranberry Relish




Source of Recipe


Dom Deluis Newsletter


List of Ingredients




2 cups water
1 cup raisins
2 cups sugar
2 tablespoons white wine vinegar
1 cup orange juice
2 tablespoons matchstick strips of orange peel
2 tablespoons matchstick strips of fresh ginger
2 12 oz. packages of fresh cranberries
2 small pears, peeled, cored and chopped
1 cup toasted sliver almonds

Recipe



Bring two cups water to a boil in a sauce pan. Add raisins. Remove from heat
and let stand 15 minutes. Drain, reserving ½ cup of the water.

Pour the ½ cup of reserved water into a sauce pan. Add the 2 cups of sugar and
the wine vinegar. Stir over medium heat until the sugar dissolves. Increase
heat and boil without stirring until syrup turns golden brown, brushing down
sides of pan with a wet pastry brush. Remove from heat. Mix in the orange
juice, orange peel and fresh ginger. Add cranberries and cook until they begin
to pop, about five minutes or so. Stir in raisins, chopped pears and toasted
almond slivers. Mix well and cook about one minute. Remove from stove and
cool, then cover and refrigerate.

After the relish has sufficiently cooled in the refrigerator, pour into a very
large jar with a lid. Lasts several weeks if kept refrigerated.



12-14 servings