Tuesday, November 24, 2009

Cranberry Relish

Photo: http://www.flickr.com/photos/rene-germany/

Photo: http://www.flickr.com/photos/rene-germany/

Thanksgiving is around the corner which means Turkey, stuffing, mashed potatoes and cranberry sauce, at least at our house. Well, it seems, cranberry sauce is now known as cranberry relish.

Cranberry relish can be as simple as opening a can to a very elaborate, difficult recipe. One easy trick to cranberry relish is to open a can of whole berry cranberry sauce, add a can of mandarin oranges and stir.

Another a little more elaborate recipe is to take that whole berry cranberry sauce, add orange rind (don't get the white, it can be bitter, just grate the outside orange peel), and then cut up the orange in pieces. Warm up on the stove and serve warm cranberry relish.

If you prefer to make the recipe from fresh cranberries, it's not difficult either. Here's a recipe

Cranberry Relish

Prep time: 15 minutes.


2 c. washed fresh cranberries

2 peeled and cored tart apples

1 whole (peel ON) seedless orange, cut into sections

1 to 2 c. sugar (more or less depending on how sweet you would like your relish to be)


Put all in a food processor. Use the entire orange, peels, pith and all. Be very careful when pulsing not to over-pulse, or you’ll end up with mush. Pulse. Mix in the sugar. Let sit at room temperature until sugar dissolves, about 45 minutes. Store in the refrigerator.

Makes about 3 cups.

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