Make this tangy cranberry relish and serve it alongside traditional cranberries at Thanksgiving. Use year round as a condiment for sandwiches or on grilled chicken!
1 C sugar
Juice of 1 small lemon, or 1/2 large lemon
Several TB of water, as needed
1/2 large orange - juice, plus chop remaining pulp and peel finely
1 bag of fresh cranberries, chopped (be sure to remove any stems)
1/4 red onion, finely chopped
Handful chopped parsley
Place sugar, lemon juice and a couple tablespoons of water in a large pan, and cook on high until mixture is bubbling, and sugar turns a bit darker. Add orange juice and let cook (still on high) until peel becomes softer.
Add cranberries, and cook for a few minutes - they should still be firm. Turn off heat and mix in onion and parsley. Let sit until room temperature.