HOMEMADE CRANBERRY-ORANGE RELISH

With the supply chain problems, low grocery shelves, etc start watching soon for the fresh cranberries to start showing up. Here is a great homemade relish from Paula Deen, with some Linda tweaks, to enjoy with poultry, pork, etc. Note: This recipe needs to chill 4 hours before serving.

1 pkg (12-oz) fresh cranberries

1/2 cup brown sugar

2 tsp orange zest

1/2 cup orange juice

1 tsp cinnamon

1/2 tsp kosher salt

1/4 cup toasted sliced almonds

1/3 cup chopped pecans

In a 2-quart saucepan, mix together the cranberries, sugar, zest, juice, cinnamon and salt. Bring to a boil over medium-high heat. Reduce heat and cook, stirring, until mixture thickens, about 20 minutes. Remove from heat and add the nuts. Allow to cool, transfer to a bowl with a lid and chill for 4 hours.

Garnish as desired before serving.

Yield: 8 servings

file photo for reference only