Standish House Cranberry Relish

3/4 cup orange or apple juice
2/3 cup sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash ground cloves
1 (12-ounce) bag fresh or frozen cranberries
1/2 cup golden raisins
1/2 cup chopped pecans

Directions:

In a saucepan, combine juice, sugar, cinnamon, nutmeg and cloves. Cook over medium heat, stirring frequently, until sugar is dissolved. Add cranberries and raisins; bring to a boil. Reduce heat; simmer 3-4 minutes or until cranberries pop. Remove from the heat; stir in nuts. Chill for several hours.

Source: 1995 Taste of Home Magazine

NOTES:

1. For a less acidic relish, use apple juice or apple cider.

2. I usually make a double batch, and use 2/3 cup sugar instead of 1-1/3.

3. I like this with cream cheese on a fresh, whole-grain bread.

4. My sister found this recipe for me. I used to have a recipe for a wonderful homemade cranberry relish but I lost it after my first marriage ended. She kindly found it after I was reminiscing about how wonderful that relish was. The lost relish recipe was more elaborate and included brandy, but I've given up every finding that recipe again.

5. This relish takes about 20 minutes to make. However, a day or two in the refrigerator significantly improves the overall flavor.