I really feel like I have been making this for 20-something years, and when I get right down to – that’s not too far off the mark. Yikes. How old am I? Well the other option is not being older (ie: dead), so I will take what I can get. More Cranberry Relish for me and my friends. And not being dead …
I grew up with the cranberry sauce in a can – with the funny little ridges. And do not get me wrong, I loved that stuff. No, really loved it, but this recipe was just such a lucky, fortunate fluke – sometimes you just have to take the wins where you can get them.
So many people think, ugh – horseradish, but honestly. Give it a go – even if you only do a half recipe while the fresh cranberries are on sale (at the Publix). You might just find a new favorite.
Other advantages – keeps well in the fridge for months; is excellent with other roasted meats, esp. chicken and pork; and amazingly good on the obligatory leftover turkey sandwich on white bread with bleu cheese dressing (miss you, Walt). Oh, and good on a cheese plate as well – sweet and sour with a little heat from the horseradish. I have a friend that I make this for that uses it on a peanut butter and “jelly” sandwich. O…kay. I will never do that but I am glad he does and enjoys it. To each his own.
How do I explain the cloves? This recipe is the only reason I buy ground cloves.
Definition – “the dried flower bud of a tropical tree, Syzygium aromaticum, of the myrtle family.” Means nothing, thank you dictionary.com. Oh, and “Food Lover’s Companion,” my go to food bible – again – thanks for nothing. Just spend the money and get the tiny jar of ground cloves. It is kind of like allspice in way – hard to explain, complex, but in this case, very necessary.
2 packages (6 cups) fresh cranberries
2 cups sugar
1 1/2 cups fresh orange juice
1/3 cup prepared horseradish, just drain it a bit
1/2 tsp ground cloves
Rinse cranberries, removing any that seem suspect. Combine sugar and orange juice in a large saucepan. Heat on medium heat until sugar is dissolved. Add cranberries and mix until the cranberries start to burst. Simmer for a bit. Let cool completely. Mix in the horseradish and the cloves. Refrigerate. This will keep for months. And that is an excellent thing. Because you never know when you are going to need it. Yes, need it.
Always check the horseradish and cloves before making. Usually, this is when I buy horseradish and cloves for the year. Cloves keep a little better, but you might need to add more than usual, but I have learned my lesson with the horseradish. Unless you have access to a horseradish root (lucky devil), get the freshest prepared horseradish you can – if it somewhere close to local – all the better. This is the time of year, I use horseradish a lot.
11 November 2017 – appetizer potluck at work for sweet potato ham biscuits
18 November 2017 – gifts – Sandy, Traci, Joyce, Doug, Tony. Elaine, Josh … etc.
20 November 2017 – Thanksgiving
Cranberries on sale – at the Publix right now – 2 packages for $3. Excellent. I will just keep making this for the next month for sure. There is never enough cranberry relish and never enough friends to share it with.
Source: Since 1998 or so – Southern Living, I think, or maybe not. Who knows at this point, and does it really matter if you’ve been doing it for almost twenty years?