Cranberry Relish

November 22, 2006

One of those family traditions…

Cranberry relish

1 bag fresh cranberries
1-20 ounce can crushed pineapple in juice
Sugar
Mini marshmallows
Water

Pick through the cranberries to get the bad ones out; wash and put into a blender. Pour in half a cup of water and start to pulse. Keep adding water and pulsing as needed until the cranberries are basically pureed. Pour the cranberries into a fine-mesh sieve (over a bowl if you want to save the juice) and mash them against the sides until the water has drained out.

This is what they look like at this point.


Dump the cranberries into a bowl that is twice as big as what you’ll think you need.

Open the can of pineapple (fresh is better but since I feel like crap, we’re doing canned) and dump it into the sieve. Do the same as with the berries: mash the pineapple against the sides of the sieve until the juice is mostly gone.

Combine the drained pineapple and berries. Mix very well and then put into the fridge for a few hours to let the pineapple’s natural sugars sweeten the cranberries.

After resting for a few hours, pull out the cranberry relish and add (without tasting or you will regret it unless you like really, really tart) about 3/4 a cup of sugar. Stir well and throw the relish back in the fridge for a little while.

Taste the relish to see if it needs more sugar. Add more as you like. Once it is sweet enough for you, mix in a few handfuls of mini marshmallows.

Ta da! My family’s cranberry relish.

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