M.J. Ferrier of Ottawa, Canada, won second-place in our 2006 Holiday Cranberry Recipe Contest with her recipe for Cranberry Vanilla Relish.
“We love cranberries up here in Canada and this recipe is excellent with pork and venison, as well as with turkey,” M.J. said.
- 1-1/2 cups sugar
- 1-3/4 cups water
- 1/8 teaspoon salt
- 2 cups fresh cranberries
- 1/2 medium white onion, finely diced
- 1 small orange, sliced into 1/8th sections*
- 1/2 teaspoon ground pepper
- 1/8 teaspoon ground cinnamon
- 1/2 teaspoon vanilla
- 1 tablespoon butter or margarine
*Leaving the rind intact, slice the orange into 1/8th sections and remove the seeds.
In a large saucepan, combine water, sugar and salt and bring to a boil. Add the cranberries and onion and stir. When the cranberries begin to burst, add the orange slices. Cook about 4 minutes, stirring occasionally. Then add the pepper, cinnamon and vanilla. Remove from heat, add butter and pour into sterilized canning jars. Will keep in refrigerator for 2 months or more.