Guest Author - Sandy Moyer
|Crockpot Cranberry Relish|
This slow cooked cranberry relish is a delicious alternative to simple orange-cranberry relish and a festive addition to any home cooked holiday feast.
- 2 bags (12 ounces each) fresh cranberries
- 1/2 cup frozen orange juice concentrate, thawed
- 2 cups brown sugar
- 1/3 cup apple cider vinegar
- 1 cup dried apricots, finely chopped
- 2 T. finely grated orange peel
- 1 cup golden raisins
- 1 cup chopped pecans
Place the cranberries in a colander and rinse thoroughly under cool running water. Remove any stems, soft or shriveled berries. Mix the cranberries, orange juice concentrate, brown sugar, and vinegar together in a crockpot. Cover and cook on low for about 2-1/2 hours. Add the chopped apricots and orange peel and cook on low for two more hours. Stir in the raisins and pecans; cook for 15 more minutes. Turn off the heat. Cool partially, then transfer to a covered container and chill before serving. (This is best if made one day ahead of time.)
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