Does anyone know how to make Boston Market’s cranberry relish?

Unfortunately they got rid of all the Boston Markets in this part of the country several years ago. However I love their cranberry relish in their turkey tv dinners. Does anyone know how to make it at home? It doesn’t taste like most cranberry relish recipes you find.
It also has something spicy in it beyond ginger. Like peppers or something.

By | 2013-08-27T13:20:33+00:00 August 27th, 2013|Mortgages Home Loans Interest Rate|3 Comments

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3 Comments

  1. overtaxed August 27, 2013 at 3:22 PM - Reply

    Ingredients:

    1 Pound Can jellied cranberry sauce
    10 Ounce Jar Smucker’s Simply Fruit Orange Marmalade
    1/4 Teaspoon Ground ginger
    2 Cup Fresh cranberries; each sliced into 2 or 3 pcs
    1/3 cup Walnuts, chopped fine

    In 2−quart saucepan, over medium−to−low heat, use rubber bowl scraper to stir together jellied sauce, marmalade and ginger until melted, about 6−8 minutes. Add the sliced cranberries, keeping sauce on low. Stir often.

    Continue cooking and stirring often until cranberries are no longer white
    and taste tender to the bite (not soft, but not too crisp). Stir in walnuts.
    When cooled to lukewarm, refrigerate, covered and use with a week to 10
    days. Should freeze well to be used within 4 months.

  2. Kiki August 27, 2013 at 2:23 PM - Reply

    I think this is it! 🙂

    1 Pound Can jellied cranberry sauce
    10 Ounce Jar Smucker’s Simply Fruit Orange Marmalade
    1/4 Teaspoon Ground ginger
    2 Cup Fresh cranberries; each sliced into 2 or 3 pcs
    1/3 cup Walnuts, chopped fine

    In 2−quart saucepan, over medium−to−low heat, use rubber bowl scraper to stir together jellied sauce, marmalade and ginger until melted, about 6−8 minutes. Add the sliced cranberries, keeping sauce on low. Stir often.Continue cooking and stirring often until cranberries are no longer white and taste tender to the bite (not soft, but not too crisp). Stir in walnuts.When cooled to lukewarm, refrigerate, covered and use with a week to 10 days. Should freeze well to be used within 4 months.

  3. Love Monkey August 27, 2013 at 2:14 PM - Reply

    1 pound can of jellied cranberry sauce
    10oz jar Smucker’s Simply Fruit orange marmalade
    1/4 tsp ground ginger
    2 cups fresh cranberries coursely chopped
    1/3 cups walnuts finely chopped

    Directions:
    In 2-qt saucepan, over medium-low heat, stir together jellied sauce, marmalade and ginger until melted (6-8 minutes). Add coursely chopped fresh cranberries and reduce heat to low. Cook, stirring frequently until cranberries pop. They will be slightly softened (not too crisp). Stir in walnuts and set aside to cool. Once lukewarm, cover and refrigerate. Serve cold.

    I hope you like this recipe, its one of my favorites.

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