A Traditional New England Cranberry Relish Recipe

When I serve this delicious homemade cranberry sauce, I always use one of the antique spoons that once belonged to my beloved aunt, Queen Meisner Smith. 

Below is my aunt Queenie Smith’s Recipe

2 1/2 cups sugar

1 Quart Cranberries

1 Pint Water

Boil sugar and water for a few minutes - I do about 5 minutes.

Add cranberries and cover

Remove from the stove and let sit for 5 minutes. Place back on the stove and cook fo another 5 minutes.

My aunt notes on her recipe card “Do not remove the cover… EVER” during the process after adding the cranberries.

I found out fast the reason my aunt wrote on the recipe “Do not remove the cover” was because the cranberries are popping and a hot sugar-coated cranberry could pop out of the pot.

If the sauce is enjoyed soon after making it, the cranberry sauce will not be as jellied compared to if you left them in the refrigerator for a day or two. Cranberries naturally have a lot of pectin.