Just say no to canned jelly this Thanksgiving
November 13, 2009 Dave Ullmann
Before you even think about cracking open a can of jellied cranberry sauce, consider trying your hand at a homemade version of the classic side dish.
Martha Stewart offers a quick and easy recipe that boasts delicious results. Your guests won't know how little effort it took!
It's simple. In a large saucepan, combine 12 ounces of fresh or frozen cranberries, 1 cup dried cherries, 1 cup of sugar and 2 cups of water. Bring the mixture to a boil and then reduce heat. Allow the mixture to simmer until the berries have burst and formed a syrupy mixture.
Stewart says that this dish can be made as much as two weeks ahead of time, making it one less thing to worry about on Thanksgiving day. Seal tightly before refrigerating.
The simple dish is delicious as is, but feel free to make it your own with a few additions. Slivered almonds or pecans would lend a little crunch to the relish, and zested orange or lemon peel will add a burst of citrus. For the adults, add a dash of sherry or brandy while the mixture is simmering for a shot of flavor.
Consider making extra relish and storing it in antique mason jars. Decorate the lids with ribbon, and hand them out to guests as party favors.