It sounds like many of you like the canned cranberries. But I much prefer these homemade ones!
Last year I learned how to make cranberry relish. My father-in-law taught me how to make it. I have cranberries and pineapple that I got for free at Albertsons that I can use to make this. So I am making this today. It is best if it sits a few days in the fridge before Thanksgiving day. It is nice to be able to make something ahead of time before Thanksgiving and cross it off your list.
2 (12 oz) bags of cranberries
1 (12 oz) can crushed pineapple
1 cup of sugar
1/2 teaspoon of salt
1/4 cup water
Put the sugar, salt and water in a sauce pan over med heat and wisk until it boils and runs clear. Then add the cranberries. Stir over med heat until it gets a pretty red color pictured below. Then chill until Thanksgiving.
Makes 1.5 quarts.
Note: Depending on how sweet/tart you like your sauce taste test and add more sugar water if needed.