Cranberry and Plum Relish With Port

slow-cooker-cranberry-relish
Photo by Heather Meldrom
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  • Makes 3 cups (8-10 servings)
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  • Total Time

Combine all the ingredients except the plums in a 6-quart slow cooker. Fold in ¾ of the plums. Cover and cook on high 2 hours. Uncover, fold in remaining plums and cook uncovered, 1 hour on high, or until the juices have thickened. Let cool and serve at room temperature or transfer to a container, cover, and refrigerate for up to one week.

Ingredients

  1. Check 1 bag (12 ounces) fresh or frozen thawed cranberries
  2. Check 6 strips fresh orange peel
  3. Check ½ cup freshly squeezed orange juice (from approximately 1 orange)
  4. Check ½ cup ruby port
  5. Check ½ cup granulated sugar
  6. Check 2 teaspoons vanilla extract
  7. Check 3 star anise
  8. Check ¼ teaspoon kosher salt
  9. Check ¼ teaspoon crushed red chili flakes, optional
  10. Check 4 red or black plums, pitted and sliced into ½-inch wedges, divided

Directions

  1. Combine all the ingredients except the plums in a 6-quart slow cooker. Fold in ¾ of the plums. Cover and cook on high 2 hours. Uncover, fold in remaining plums and cook uncovered, 1 hour on high, or until the juices have thickened. Let cool and serve at room temperature or transfer to a container, cover, and refrigerate for up to one week.