Cranberry Relish

Cranberry Relish is an accessory dish, but it often becomes the talk of the table due to its signature sweet and sour taste. When cooking Cranberry Relish, people usually get stumbled on getting the right thickness or consistency. Also, balancing the sweetness and tartness can be a challenge. Additionally, people often make the mistake of not washing the cranberries thoroughly or not stewing them enough which can lead to a gritty texture. To get the most out of your Cranberry Relish, start with high-quality, fresh cranberries, and use granulated sugar to maintain the clear color of the relish. Stir the sugar effectively and cook it at the right temperature. Adding hints of citrus, like orange peel zest or lemon juice, can elevate the dish. However, you must remember, when it comes to adding seasonings or flavor enhancements, less is more. One trick of the trade that is not commonly known, if you want a smooth relish, you can use a food processor to puree the prepared relish and strain it for a smooth consistency. You can also add a dash of cinnamon or nutmeg to make it a little spicier. Remember to cool your relish before serving as relish thickens as it cools.