While June Formanek is busy with holiday bustle, this no-fuss, ruby-red condiment can be simmering in her Belle Plaine, Iowa kitchen. "It's especially delicious served with turkey," assures June.
Recommended: 22 Ways to Cook with Cinnamon
- 2 cups sugar
- 1 teaspoon grated orange peel
- 1 cup orange juice
- 4 cups fresh or frozen cranberries, thawed
- In a 1-1/2 qt. slow cooker, mix sugar, orange peel and juice until sugar is dissolved; stir in cranberries.
- Cook, covered, on low 6 hours. Mash berries; transfer to a bowl. Cool slightly. Refrigerate, covered, until cold. Yield: 3 cups.
Originally published as Lazy-Day Cranberry Relish in Taste of Home December/January 1995, p17
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Reviewed Dec. 15, 2007
"I cannot wait to try this one!!"