Jellied Cranberry Relish
Comments: A Holidays classic!
When expecting many guests around the table on Thanksgiving it coul be better to have some on hand, into 16-ounce [500-mL] jars.
Keep any opened jar refrigerated.
Servings: 7 [8-ounce / 250-mL] jars
  • 2 [12-ounce / 340-g each] packs fresh or individually frozen cranberries
  • 2 2/3 cups [660 mL] honey
  • 1 cup [250 mL] water
  • 2 apples, quartered
  • 2 tablespoons [30 mL] lemon juice
  • 7 [8-ounce / 250-mL] hot sterilized jars
  • Into a large non-aluminum casserole, bring together all ingredients to a boil.
  • Leave to simmer until cranberries are soft, for 15 to 20 minutes.
  • Strain pressing mixture.
  • Pour puree back into casserole; bring to a boil.
  • Leave to boil for approximately 2 minutes.
  • Using a ladle, pour really hot relish into hot sterilized jars, up to 1/2 inch [1.3 cm] from the rim.
  • Seal jars.
  • Sterilize jars covered with boiling water or steam jars, for 10 minutes.
  • If needed, screw any loose lids once more; leave to rest without disturbing for 12 hours.
  • Store into a cool dry environment.