Relish isn’t just for Thanksgiving! This relish made with the Door Peninsula Cranbernet wine combines the fruity essence of summer and pairs nicely with meats, cheese, and anything else your summer party might include!
Ingredients: Prep time: 5 mins, Cook time: 20 mins
1 1/2 cups white sugar
1 cinnamon stick
1 cup Cranbernet wine
2 tablespoons fresh orange peel, thinly sliced
1 (12oz) package of fresh cranberries, rinsed and sorted
Directions:
Combine sugar with Cranbernet wine in a medium saucepan, and bring to a boil over medium heat. Add the cranberries, cinnamon stick, and orange peel. bring the mixture back to a boil, reduce heat, and simmer, stirring often, for 10-15 mins, until most of the cranberries have burst. Remove from heat, allow relish to cool slightly. Transfer to an airtight container and refrigerate until ready to serve. To give as gift, spoon into sterilized glass jelly jars while still warm and secure with tight fitting lids. Store in refrigerator.
