I have been making this recipe longer than I have been a mother. I wish I could remember where I got the recipe. I wrote it down on the wooden chicken recipe holder that was a wedding or shower gift. I first made the recipe while living in Spokane, I think. I have tried several cranberry sauce recipes but this it the best! Tyana made this for the big family/turkey dinner we had Sunday, December 11, 2016 while Shelby was here for a visit. We doubled the recipe but that was too much. We still have leftovers around. A single batch would have been enough for the 16 of us. Plan ahead when making this because it is best to refrigerate overnight. Have the apples and cranberries all ready before beginning. We used golden raisins with some dried blueberries substituting and that was delicious.
1 1/4 cups sugar
1 cup water
1 tablespoon orange rind, finely chopped
1 1/2 pounds Granny Smith apples, pared, cored and chopped (about 3 or4)
12 ounces cranberries, coarsely chopped
1 tablespoon finely chopped crystallized ginger OR 1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/2 cup raisins
- Combine sugar, water and orange rind in heavy medium-size saucepan. Bring to boiling. Lower heat, simmer until clear, about 2 minutes.
- Add apples to saucepan. Simmer, stirring 5 minutes. Add cranberries, ginger, allspice and cinnamon. Simmer, stirring 7 to 8 minutes or until cranberries are soft. Stir in raisins.
- Transfer relish to bowl. Let cool. Refrigerate overnight.