Triple Cranberry Relish

Three layers of flavor from fresh and dried cranberries simmered in cranberry juice, combine to form a lively alternative to cranberry sauce. Serve at room temperature or chilled.  For a special presentation (and added flavor), spoon the relish into hollowed out orange or tangerine shells for serving.  This recipe is from 1,000 Vegan Recipes © 2009 by Robin Robertson.

1 (12-ounce) bag fresh cranberries
1 cup sweetened dried cranberries
½ cup cranberry juice
2?3 cup sugar
1 teaspoon finely grated lemon zest

1. In a large saucepan, combine all the ingredients and bring to a boil. Reduce the heat to low and simmer until the sauce thickens, stirring occasionally, about 25 minutes.

2. Set aside to cool to room temperature, then transfer to a bowl to serve warm. If serving chilled, cover and refrigerate for 1 hour or until needed.

Makes about 2 1/2 cups

This recipe is part of:  Vegan Thanksgiving 2009 – A Feast by Robin Robertson.

Recipe  © 2009 by Robin Robertson. Published by with permission.

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