Spiced Cranberry Apple Relish

apple cinnamon cranberry cranberry sauce orange thanksgiving vegetarian

Bon Appétit

Makes 1¼ quarts

Source

Ingredients

8 oranges

1 pound fresh cranberries

2 large apples, peeled, cored, thinly sliced (about 3 cups)

1½ cups sugar

Finely grated peel of 1 lemon

Finely grated peel of 1 orange

Fresh juice of 1 orange plus enough water to yield 1 cup

1 2" cinnamon stick

Method

To make the orange cups, cut blossom end from orange about ⅓–½ the distance from the top. Carefully ream out juice or cut out meat with curved grapefruit knife. Then scrape clean with a large spoon. Edges may be notched with kitchen shears or paring knife; for scalloped (rounded) edges, use coin to outline pattern, then cut around pattern.

Wash and pick over cranberries. Combine cranberries, apples, sugar, lemon peel, orange peel, orange juice, and cinnamon in saucepan; bring to a boil, stirring until sugar dissolves. Boil rapidly until cranberry skins pop and apples are transparent, 5–8 minutes. Transfer to a medium bowl and let cool, then cover and chill thoroughly. Remove cinnamon stick before serving.