No Canned Cranberry Relish in this Kitchen!

I may create another divide in the world, but I don’t like cranberry relish from a can.  I just don’t understand the joy of looking at a jellied mass of red that has molded itself to the shape of the can.  I obviously avoided this enhancement as a child and thought I would forever swear off cranberry relish.

My mind was changed when I discovered Ina Garten’s recipe for cranberry conserve.  It was a big year for us as we also made her turkey roulade. 

Ina noted the recipe is, ironically for me, a variation of a Craig Claiborne recipe from The New York Times cookbook.  I say ironically in that the only cookbook I inherited from my mother was The New York Times cookbook!  So, now I have the original recipe, a variation on a theme, and now my version of it.  Talk about a recipe that is versatile and has inspired many cooks along the way!