CRANBERRY-RHUBARB RELISH
Categories Condiment/Spread Fruit Side Thanksgiving Quick & Easy
Yield 4 cups
Number Of Ingredients 6
Steps:
- Combine all ingredients in heavy large saucepan. Cook over medium-low heat until sugar dissolveds, stirring occasionally. Increase heat and boil until cranberries pop, about 10 minutes. Remove from heat. Cover and let stand 15 minutes. Cover and refrigerate until well chilled. (Can be prepared 1 week ahead)
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Banepa Bazar
[email protected]This relish is a great way to use up leftover cranberries and rhubarb.
janet suuk
[email protected]I'm always looking for new and interesting relishes to try, and this one definitely fits the bill. It's got a great flavor and texture.
Aiden Goodwin
[email protected]This relish is a lot of work to make, but it's worth it. It's so delicious!
Margaret Melton
[email protected]I followed the recipe exactly, but my relish turned out too runny.
Shakil Shak
[email protected]This relish is a little too sweet for my taste.
Iphon Gmail
[email protected]I'm not a huge fan of rhubarb, but I really enjoyed this relish. The cranberries and sugar helped to balance out the tartness of the rhubarb.
Lemar Najeeb
[email protected]This relish is so versatile. I've used it on everything from chicken to fish to tofu.
Purna Khadka
[email protected]I love the pop of color that this relish adds to my dishes.
Rex Greyback
[email protected]This recipe is a keeper! I've made it twice now and it's always a hit.
Bimla Chaudhary
[email protected]I used this relish as a topping for my vanilla ice cream and it was delicious! The combination of flavors was amazing.
Donnel
[email protected]This relish is a perfect balance of tart and sweet. It was easy to make and really elevated my roasted pork dish.