Try this with your Thanksgiving meal this year!
Variation at end of recipe to serve with Indian cuisine
1 cup granulated sugar
1 tablespoon lemon juice
2 tablespoons Rozie's Mild RelSa
1/4 cup water
12 ounces cranberries
Zest from 1 orange
In a heavy bottom non-stick saucepan add sugar, RelSa and lemon juice, heat to simmering.
Add water and continue simmering, stirring frequently until sugar dissolves.
Add cranberries and oranges zest, bring to a boil. Reduce heat to medium, let mixture simmer stirring occasionally until cranberries have softened and no liquid remains in the pan - this should take 15-20 minutes.
Let cool, refrigerate.
Can be stored in refrigerator for up to 2 weeks.
*Variation for Indian Cuisine
Additional ingredient: 1 teaspoon cumin seeds, toasted and crushed
Additional ingredient: 1/2 teaspoon cardamom
Substitute 2 tablespoons Rozie's Mild RelSa for 2 tablespoons Rozie's Extra Hot RelSa
Add cumin and coriander to the first step in directions along with sugar, RelSa and lemon juice.