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Standish House Cranberry Relish Recipe

As a descendant of Myles Standish, I sponsored a dinner at my bed-and-breakfast a few years back to offer folks some holiday history and a taste of the foods offered at the first Thanksgiving. This relish was one of the menu items.—Standish House, Norman Standish, Lanark, Illinois

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12 Servings
Prep: 20 min. + chilling

Ingredients

3/4 cup orange or apple juice
2/3 cup sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash ground cloves
1 package (12 ounces) fresh or frozen cranberries
1/2 cup golden raisins
1/2 cup chopped pecans

Directions

In a saucepan, combine juice, sugar, cinnamon, nutmeg and cloves. Cook over medium heat, stirring frequently, until sugar is dissolved. Add cranberries and raisins; bring to a boil. Reduce heat; simmer 3-4 minutes or until cranberries pop. Remove from the heat; stir in nuts. Chill for several hours. Yield: about 3 cups.

Nutrition Facts: 1 serving (1/4 cup) equals 117 calories, 4 g fat (trace saturated fat), 0 cholesterol, 1 mg sodium, 22 g carbohydrate, 2 g fiber, 1 g protein.

Standish House Cranberry Relish published in Taste of Home October/November 1995, p65

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