Cranberry Orange Relish

The original recipe combined grapefruit and orange zest but I think that cranberries are tangy enough. This still have the cranberry kick but the sugar and orange sweetness tasted great with turkey, stuffing and mashed potatoes. And leftover chicken from the back of the fridge. And right off the spoon.

Easily the prettiest thing cooked all morning, not that surprising when the other food was a turkey cake meatloaf. And look at the stuffing! Hogging all the photo ops.

Recipe Time: Cranberry Orange Relish
adapted from Chow site
serves 8ish

1 (12-ounce bag) frozen or fresh cranberries
3/4 cup granulated sugar
1/3 cup freshly squeezed orange juice
2 teaspoons finely grated orange zest
1/2 cup orange segments, medium dice

1. Combine cranberries, sugar, orange juice and zest in a medium saucepan over medium heat, stirring until sugar is dissolved, about 5 minutes.
2. Bring to a boil, stirring occasionally, then reduce heat to medium low and add orange segments.
3. Simmer until thickened and cranberries are beginning to fall apart, about 20 to 25 minutes.
4. Spoon into a heatproof serving bowl.
5. Cool to room temperature, cover, and refrigerate until ready to serve. Serve cold or at room temperature.