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Advice on cranberry relish recipe

I need some advice. Kind of silly but I'm kind of just scratching my head, not in a freakout way but a "hmmmmm" way.

 I decided to keep it simple and make "triple cranberry relish" from 1000 Vegan Recipes and there are no reviews on the cookbook thread.

She calls for 1/2 cup of cranberry juice.  Now conventional cranberry juice is always sweetened, but I have the real stuff...just cranberry and nothing else...very tart.  Is this the type of juice she means, or does she mean cranberry juice cocktail that's sweetened.  I'm not going to buy more juice when I already have juice on hand that I've bought and I hate sugar filled juices.

She calls for sweetened dried cranberries which I do not mind, and 2/3 cup of sugar, and a bag of fresh cranberries.

My question is this...since I'm serving it to others that may not tolerate my fondness for tartness, is it going to be too tart with real cranberry juice? I would think 2/3 cup of sugar is enough, but should I up it a bit?  

What would VW foodies do?

Hmmm. Is it possible to add the sugar after finishing, so you can taste it with the fresh cranberries totally incorporated?

In comparison, I use a cranberry relish recipe that has:
2 lb fresh cranberries
1 c maple syrup
(and it turns out tart, but still sweet)

vs 1000 Vegan Recipes, that has 12 oz fresh, 1 c sweetened dried, 1/2 juice, 2/3 c sugar... It seems like, even with straight 100% cranberry juice, that would be plenty of sugar (since my recipe is equivalent to 2/3 c sugar, but it uses 2.67x cranberries).

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I would tend to agree FB......I've had issues with her sweet tooth before.

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Yeah, plus there's a big variation in cranberry sauce, from legit deliciously tart relish to that canned gel stuff

which i also like

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I was going to suggest the same as fb...make it as written, using unsweetened juice, and add more sugar later if it needs it.

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I was going to suggest the same as fb...make it as written, using unsweetened juice, and add more sugar later if it needs it.

Sounds like good advice.  Adding more at the end should melt properly don't you think?  Thanks.

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Adding more at the end should melt properly don't you think? 

If you're thinking of adding sugar to the relish after it's chilled (which is probably what I'd do, tasting at the serving temperature), whirring the sugar in a blender to make it superfine would help it dissolve better.

That sounds like a yummy recipe! I usually just do a plain cranberry-orange relish, but adding dried cranberries would make for a more interesting texture.

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As long as you stir it enough it'll dissolve.

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