cranberries

Orange Cranberry Relish – version 2

| mrscheryllacy

I posted a cranberry relish recipe here on Not So Scientific Gourmet last year, just before Thanksgiving and forgot I had done so. Silly me, I know. But if you are looking for a great cranberry relish that is a little different than traditional and you have kids, try this one. I raided my daughter’s stash of fruit cups to make an even quicker version of cranberry relish. You can use whichever fruit you like best. I used mandarin oranges, but this would be delicious with pears, pineapple or peaches too. I also used ground cloves this year, but if the flavor is too strong or you don’t have any, substitute with cinnamon or nutmeg. Enjoy!

Ingredients

  • 1 – 12 oz. bag of fresh cranberries20161123_133011
  • 3/4 cup of light brown sugar
  • 1/2 cup of orange juice
  • 1 tsp ground cloves
  • 1/4 tsp salt
  • 11-12 oz of mandarin oranges
  • 1/2 cup walnuts/pecans/hazelnuts (optional)

 

 

Instructions

In a medium saucepan over medium heat, cook cranberries, brown sugar, orange juice, cloves, salt and a tiny bit of ground pepper (optional, but I do like to put a small amount in).

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Cook time is approximately 10-15 minutes. Stir occasionally. Do not let it over boil as it gets too “frothy”. Once the mix is boiling, turn the burner down a little. This is done when most of the cranberries have popped and the mix is thick.

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While this is cooking, dice the oranges.

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Remove from heat. Transfer to a bowl that you can put in the refrigerator. Add the diced oranges making sure to discard most of the extra juice.  Mix well. Refrigerate overnight or at least 4 hours.

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Ideas

  • Exchange the spices, nuts and/or fruit you add to the cranberry sauce to keep this relish fresh and new. I used to make this with pineapple and cinnamon all the time, but unfortunately developed an allergy to pineapple. If you do like pineapple, that’s a favorite. Give it a try.
  • You’ll notice there are no nuts in my relish. My husband is allergic, but nuts do add a lot to the relish. Don’t be afraid to add them.

Cranberry Relish

| mrscheryllacy

Thanksgiving is just two days away and I’m preparing for a big day in the kitchen. There are only a couple of items that I can make ahead and cranberry relish is one of those items. Cranberries… yummy! I think people either really like them or really do not. Assuming you really like them (or why would you be reading my post about cranberry relish), I have a great recipe for you that yields just the right amount of tart and just the right amount of sweet.

But before we get to the recipe, did you grow up eating canned cranberry jelly or did someone in your family make a cranberry sauce or relish? I was lucky enough to have both as my father preferred the jelly and my mom the relish. To this day, I will happily eat both varieties but my favorite is cranberry relish. It’ll probably be your favorite as well. Happy eating!

Ingredients

  • 1 bag (12 oz.) fresh cranber20151124_183907ries
  • 3/4 cup light brown sugar
  • 1/2 cup orange juice
  • 1 tsp ground cinnamon
  • 1/4 tsp salt
  • 1/8 tsp ground pepper
  • 2-4 clementines/mandarin oranges or 1 small orange
  • 1/2 cup coarsely chopped walnuts (optional)

Instructions

  • In a medium-sized saucepan, over medium heat, cook cranberries, brown sugar, orange juice, cinnamon, salt and pepper. Stir occasionally. Cook time approximately 15 minutes or until cranberries pop and mixture thickens.

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  • While cranberries are cooking, cut up the oranges.

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  • Remove from heat and stir in orange pieces and walnuts.
  • Place into container, cover and chill in refrigerator at least 2 hours.
  • Serve.

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Ideas

  • My version does not have walnuts in it because my husband is allergic. If there are no allergy issues in your family, I highly recommend adding them. Of course, you do not need to stick to walnuts, if you prefer hazelnuts, pecans almonds, pistachios, by all means, add them to your relish.
  • Oranges, clementines, etc. Any of these are fine.
  • Alternative fruits – I used to put pineapple in my cranberry relish and it was amazing, but unfortunately, I developed a pineapple allergy. Stinks to be me, but you can still enjoy. If you do use pineapple, 8 oz should do it. Fresh or canned, but canned is actually better.
  • Spices. My favorite to use is cinnamon but be adventurous. If you like allspice, ginger, nutmeg or cloves, substitute them. Same quantity of 1 tsp.

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