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Growing up and even to this day, Thanksgiving meant time with my family and of course, amazing Thanksgiving recipes! To this day, I still look forward to my aunt’s chicken and noodles and her absolutely amazing peanut butter meringue pie recipethat she has made every year for as long as I can remember. It also meant the re-appearance of a few foods that I simply couldn’t handle; the jello-like cranberry sauce that came in a can being one of them. Maybe it’s just me, but I just can’t handle that red, canned shape substance that barely passes for cranberry sauce. It was during a moment of rebellion against the can after we stopped buying and started making as many products at home as we could that I stumbled onto this cranberry relish recipe.
Once you try this cranberry relish recipe, I am 100% positive that you’ll end up adding it to your favorite cranberry recipes. It is so easy to make and the flavor is simply amazing.Not to mention that with only 4 ingredients, it’s super simple to make, but tastes like it took you hours. I don’t know about you, but my favorite Thanksgiving recipes are the ones that are super simple but taste like I spent forever and three days making them. It is the perfect addition to your Thanksgiving table and I am positive that once you try it, you’ll agree!
Cranberry Recipes – Easy Cranberry Relish Recipe
The best part about this cranberry relish recipe though is how the tiny specs of the orange peel and the glaze from the sugar makes it the perfect Thanksgiving or fall centerpiece. I don’t often think of food as a centerpiece, but hey, when it works, it works! Simply fill a pretty servingbowl with your cranberry relish and then add a few fall embellishments around the bowl to create an amazing look that is edible too! Two birds, one stone. I love simplicity!
Using a homemade fruit wash, wash then peel one orange completely, remove the seeds and quarter it. Make sure that you get as much of the pith off it as possible. The pith is the stringy white stuff on an orange and if you leave too much of it on this orange, it will cause your homemade cranberry relish to taste bitter. Quarter the second orange and remove the seeds, but leave the peel on. Wash your cranberries and use a mesh strainer drain well.
Next, add the cranberries and sugar to your food processor and pulse once or twice. Add the peeled orange and pulse once or twice again. Add the unpeeled orange, making sure that you’ve removed the seeds and pulse until everything is combined and has a relish consistency. No, the peeled orange won’t cause your relish to be bitter. Too much pith can, but since you removed as much as possible from the first orange, it won’t be overwhelming.
If your homemade cranberry relish doesn’t have a relish consistency, go ahead and pulse it a couple more times. Just be careful not to liquify it. Once you have a consistency that you are happy with, chill it in an airtight container in the fridge for at least 2 hours before serving.Once it has chilled, serve alongside of the turkey, over brie cheese or by itself!
Once you try it, if this doesn’t become one of your favorite cranberry recipes, I’ll be truly shocked!
Cranberry Recipes – Easy Cranberry Relish Recipe
Put the can down! This easy cranberry relish recipe is perfect for any holiday or fall dinner! Sweet but tart and super easy to make!
4 Cups Fresh Cranberries
2 small oranges with seeds removed – 1 peeled (1 unpeeled)
¼ Cup Granulated Sugar
Wash then peel one orange completely, remove the seeds and quarter it.
Wash and quarter the second orange, leaving the peel on.
Wash cranberries and drain well.
Add cranberries and granulated sugar to food processor and pulse 1-2 times.
To make-ahead: Cranberry relish can be made ahead and stored in the refrigerator for up to 2 weeks. To freeze: Store cranberry relish in a freezer safe container for 2-3 months. To use, remove it from the freezer and thaw it in the refrigerator.
There's no cooking involved, just using a grinder or a food processor to grind up and mix together raw cranberries, tart green apples, a large seedless orange, and sugar. It's amazing how good it is! Great with roast turkey, or for leftovers on turkey sandwiches.
Try reducing the sauce down even further so more of the liquid cooks off and the mixture thickens. If that doesn't work, add a thickener like gelatin, pectin or a cornstarch slurry (cornstarch whisked into juice or water). Let the sauce cool before refrigerating to completely set.
Cranberry sauce is a crucial component of the Thanksgiving table, where its tart, bright acidity cuts through all of the heavy turkey and gravy and stuffing and mashed potatoes.
Yes, you can freeze homemade cranberry sauce—and it works well. It's best to store it in the freezer for up to 3 months; the taste may be affected due to its water content if frozen longer. Keep this in mind when putting away your leftover sauce and use it during this optimal period as part of an easy weeknight dinner.
Typically, "cranberry sauce" refers to a cooked product while "cranberry relish" is uncooked (the cranberries instead are broken down in a food processor or other manner)—however, some recipes use these phrases interchangeably.
Top your favorite cracker with whipped cream cheese and a dollop of Cranberry Relish for the ultimate speedy starter. If you have a little more time you can try this Three-Ingredient Cranberry Relish Appetizer with white cheddar cheese.
Either! Some prefer to have it served fresh and warm, straight out of the pot, while others need it completely cooled down to enjoy the flavours. Personally, we prefer cooled sauce.
In the United States, the most common relish is made from chopped pickled cucumbers, either dill or sweet pickles. It's used as a topping on sandwiches, burgers and hot dogs. But in other parts of the world, popular relishes are made with other ingredients.
Dear Evelyn: I had the same problem when I first started making my own cranberry sauce. I found out that you should cook them just until they pop. Further cooking will make them bitter, and once that happens, you need to start again.
"Instead, start by stirring in one tablespoon maple syrup and one teaspoon of a sweet drink like apple juice, orange juice, or fruity white or red wine. Add more to taste. Sprinkle with a pinch of salt (in small amounts, it intensifies sweetness)."
You may have added too much liquid to the cranberries. In addition to pectin, cranberries contain water, which means you only need to add a splash of liquid to get the cooking going. Add too much and you'll be stirring at the stove much longer than expected.
Turkey is often dry, salty, and bland, which makes it the perfect partner for something sweet and moist. Cranberries are not overly sweet. Their tartness pairs well with the more bland-tasting turkey. Our palates would be bored by singular tastes.
Seasonal availability. One of the reasons cranberries have become synonymous with Thanksgiving is their seasonal availability. Harvested in the fall, cranberries are at their peak during the holidays time.
Collectively, Americans consume five million gallons of cranberry sauce during the holidays each year. This side dish has become essential to Thanksgiving menus, whether you opt to buy it (as 76% of Americans do) or make it yourself.
Make-Ahead/Freezing Instructions: The chutney will keep for 10 days in a covered container in the refrigerator, or can be frozen for up to two months. Thaw overnight in the refrigerator before using.
Properly stored, homemade cranberry sauce will keep in the refrigerator for 10 to 14 days. If you'd like to keep it for longer than that, pour the sauce into covered airtight containers or freezer-safe bags and freeze.
We normally don't suggest freezing cranberry sauce. After thawing, it may become too watery. We do suggest making sauce ahead of time and storing it in an air-tight container in your refrigerator. It will keep for up to one week.
Fresh cranberries are usually good stored in the refrigerator for two weeks. If kept longer, you will find a gradual deterioration of quality with more soft or bruised berries. Berries can be stored in the original packaging in the refrigerator crisper for up to four weeks.
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