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Fresh Cranberry Relish for 1001/3 cup serving, makes about 10 quarts
cups raw cranberries
Combine sugar and water and juice in a large saucepan. Bring to a boil. Add cranberries and cinnamon sticks and boil gently until skins burst, about 15-20 minutes. Do not overcook. Remove from heat and stir in marmalade or orange peel. Chill.
Note: make sure the peel is just the zest- no white, bitter pith.
Spiced Three Cranberry Sauce10 quarts- serves 100
cups cranberry-juice cocktail
In a heavy saucepan over medium heat, cook the cranberry-juice cocktail, sugar, and cinnamon stirring until the sugar dissolves.
Add fresh and dried cranberries and cook until fresh berries pop and dried cranberries begin to plump -- 8 minutes plus. Stir to prevent sticking or boiling over.
Remove from heat, remove cinnamon sticks and stir in honey, lemon or orange zest, and allspice.
Cool the sauce completely (takes about an hour) and transfer to serving bowls or jar. Cover and refrigerate for at least 2 hours.