New England Cranberry Relish Recipe

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.

The above recipe is all I have from her so I can not ask her why not to remove the cover, but I have found I like to cook mine on the stove, for the last time for a longer period of time so that the cranberries are nice and soft. If they are eaten the day of making them, the cranberry sauce is not as jellied compared to if you left them in the refrigerator for a day or two. Cranberries naturally have a lot of pectin.