Pen-Web Rotarian Jonathan Usdin's Cranberry Relish recipe, also known as Drunken Cranberry Relish, is as follows: Drunken Cranberry Relish These ingredients make about 2 ½ cups of sauce. Prep and cook time 15-20 minutes. Cooling and jelling time will vary. Tools needed: 2 Quart Saucepan, Measuring Cup, Grater or Zester, Cutting Board, Knife, Non-reactive Spoon. Strainer or screen is optional if you prefer jelly. 12 Oz. Fresh Cranberries 1 Thick-skinned Navel Orange 1/3 Cup Light Brown Sugar (loose, dark will work too) 2/3 Cup White or Turbinado Sugar 3/4 Cup Madeira Wine 1/4 Cup Spiced Rum (Bourbon works too) 1/2 Tsp. Crushed Cloves Optional 1/2 Cup Chopped Walnuts Optional Chile Powder for spice fanatics (New Mexico Hot is awesome) Wash and drain cranberries according to package directions, removing any foreign matter. Grate zest off of orange, put in sauce pan. Trim off pith (white stuff) with a sharp knife. Discard pith and slice orange into 1/3" cubes. Add cranberries, orange, sugars, wine, rum, and cloves to the 2 quart saucepan. Bring to a low boil, stirring often so the sugar dissolves. Simmer 10 minutes or until cranberries stop popping. Mash some of the cranberries with your spoon toward the end to release their pectin. The sauce will thicken, so stir often. For softer nuts (OK to laugh!) add with above ingredients. For crisper nuts, add while cooling. When it looks good, remove from heat and allow sauce to cool down in the saucepan before adding to serving dish ...
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