Fresh cranberry relish is very easy to make and it tastes so much better than jellied canned cranberries. These cranberries can be prepared ahead of time and the foil pouch can be refrigerated for up to two days. You can bake this in the oven with the sweet potatoes and stuffing, since everything bakes between 350-400 degrees. If you want extra cranberry relish for leftovers, just double the recipe.
Fresh “Candied” Cranberries
Author: Originally published in the New Jersey Heritage Cookbook, published 1976
Prep Time: 5 minutes
Cook Time: 45 minutes
Serves: 4-6 people
2 cups of fresh cranberries, washed
1 ½ cups of organic sugar
- Preheat the oven to 350 degrees.
- In a medium bowl, combine the fresh cranberries and sugar.
- Cut two 18” squares of aluminum foil. Scoop the cranberries and sugar mixture on the center of one piece of the foil. Place the second piece of foil over the cranberries and seal by folding all edges tightly. You are basically making a foil pouch for the cranberries.
- Bake the foil packet for 45 minutes. Remove the foil packet and carefully open one side of the pouch. Be careful because it will be very hot and a lot of steam will escape. Check the cranberries and if they haven’t burst or there is not a lot of liquid, close the foil pouch and continue to bake for another 15 minutes.
- Transfer to a serving dish and enjoy! This can be served hot, cold, or at room temperature.