My wife has assigned me a couple jobs for the upcoming holiday and one of them is to do the cranberry dish. I would like one that uses the bagged, fresh cranberries to make a tasty side dish. Thanks.
By Tom Hall
on Nov 19, 2002 01:54 PM
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Mom used to do a relish of fresh cranberries, oranges & zest, & a little sugar. It might have had walnuts or pecans in it, or else I'm getting confused with my jello memories. The fruit was put through a food grinder, so it had a nice texture, and was clean and tangy tasting. A nice balance for all the rich food. I'll see if I can get her to track down the recipe, and then post it in the next day or so.
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I have always used the basic recipe for cranberry sauce on the cranberry bag with the following changes - add a tablespoon or so of fresh squeezed orange juice and the zest of an orange after cooking is complete. I also don't use sugar - I use honey instead and add it toward the end of cooking.
Good Luck and happy eating
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I cook mine with sugar, water, and peeled chopped apple. The pectin in the apple holds the cranberry sauce together better, and adds its own sweetness.
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my mother has made this for years, and i absolutely love it. I even scavenged up an old hand-cranked meat grinder so I could make my own. It couldn't be simpler. Here's the recipe:
one bag cranberries
one orange, sliced into about 8 wedges
sugar to taste (start with 1/2 cup)
Put fruit through a food grinder, orange rinds and all. Add sugar to taste.
You could probably fancy this up with some spices (ginger, cinnamon, cloves?), but I like it just how mom made it.
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That's about what I do & yes, I add nuts -- walnuts or pecans, but toasted first (improves the flavor). I also add some chopped sweet onion so the whole thing crosses the savory divide more smoothly. I've always done it (gingerly) in the Cuisinart; I like the idea of using a food grinder, instead. Thanks!
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I think I may have posted this last year, but it's still good - Cranberry/Pear Relish.
Peel and halve (lengthwise) 4 ripe Bosc pears. Rub them with lemon as you go, to keep them from turning brown. Core the halves - I use a melon baller - and remove the stem and bud ends with a paring knife.
Brew 6 cups of coffee with extra coffee grounds to make it very strong. Pour brewed coffee into a large saucepan and stir in a cup and a half of sugar and a teaspoon of vanilla extract - bring to a boil. Add the halved pears. When the coffee comes back up to the boil, reduce it to a simmer and let the pears poach for about 15 minutes. Remove them and set the pears aside to cool a bit. Discard the coffee.
While the pears are cooling, prepare the cranberries per the directions on the bag. (Cover with water, add about a cup and a half of sugar, bring to a boil and simmer until they've all "exploded" and the mixture thickens.) Remove from heat and put into a large mixing bowl.
When the pears are cool enough to handle, cut them into small chunks and put them into the bowl with the cranberries. Toss to mix well, transfer to a serving dish, cover and refrigerate until ready to serve (at least a couple of hours).
This recipe has made cranberry relish lovers out of most of the anti-cranberry people I've known, including me.
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Deenso - Made the cranberry pear relish for yesterday's dinner. YUM! I like the slight taste of the coffee in the pears. And - I made it the night before so it was one less thing to do yesterday. Many thanks!
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Barbara, I hadn't come back to this thread til today. Glad you enjoyed the cranberry pear relish! It's a family favorite on our holiday table.
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Dump the bag of cranberries in a heavy pan with water and sugar. Cook it til it looks like cranberry sauce. Very quick and easy.
If I feel compelled to make it more chi-chi I add chopped crystalized ginger.
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This is soo yummy w/vanilla ice cream
From Cooking Light Mag:
Apple-Cranberry Crisp
3 c. cubed Granny Smith apples
2 c. fresh cranberries
1/2 c. sugar
1/2 c. while wheat flour
1c. regular oats
1/2 c. packed brown sugar
1/2 c. canola oil
1. Preheat over to 350 degrees. 2. Combine 1st 3 ingredients in a bowl, spoon into an 8x8 inch baking dish coated w/cooking spray. Lightly spoon the flour into a dry measuring cup & level w/a knive. Combine flour, oats, sugar, & oil, stirring w/a fork until crumbly. Sprinkle over the apple mixture. 3. Bake at 350 degrees for 40 minutes or until bubbly.
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Ocean Spray brand has a very easy recipe on the back of the bag. It produces a sauce with a nice sweet-tart balance and takes about 4 minutes of prep time. If you want something a little more complex, many people like to add fresh orange juice or lemon rind (I don't) or fresh grated giner. Personally, I want my cranberry sauce to be simple. There are already a lot of flavors on the plate.
Either way, it produces a good version that almost everyone likes better than almost any family recipe I have encountered, even my own.
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Simple but good:
- 1 bag cranberries
- 1 seedless orange (peel and all) chopped into small pieces
- a handful of dried cherries (the SEKRET INGREDIENT!)
Simmer all on the stove (adding water/juice if necessary to prevent excess sticking)....
I like to add some likker (bourbon, brandy, orange liquer, or whatever) and also some toasted pecans....
It has a nice chunky texture, and the dried cherries give it a tasty rich "undertone". Even people who ordinarily can't abide cranberry relish love this!
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Where is the best take out Turkey and fixins from in the Santa Monica area?
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Here is the recipe they play on NPR every year.
Link: http://www.himonkey.net/cooking/stamb...
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it's a tart and unconventional relish recipe, but, a very tasty accompaniment... especially on left over turkey sandwiches. don't forget to make extra and tuck it away in the freezer to bring out for roast beef sandwiches and other meats that just scream for a little horseradishy goodness and a tangy cranberry zip!
Link: http://www.himonkey.net/cooking/index...
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Yeah, baby. This stuff sounds and looks disgusting, but it's delicious. If my family weren't so adamant about my cranberry-orange-onion-pecan relish, THIS is the one I'd be pushing.
Maybe I should just whip up a batch and hide it somewhere for my own personal consumption.
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The recipe may be delicious but the website can give you saccharine poisoning.
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This is my mother's recipe and it always reminds me of my youth and home.
1 package washed and culled cranberries, ground
pump of two oranges, ground
small amount of zest
1 and 1/2 cup sugar or sugar substitute
1 cup crushed walnuts
2 small boxes of cherry or cranberry jello prepared with
1 1/2 cups hot and 1 1/1 cups cold water.
Mix all well.
I prepare this with or without the jello depending on my mood but I prefer it without. It is delicious!!!!!!
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Been craving more cranberries ever since Thanksgiving.
My favorite take on Cranberry relish
2 bags Cranberries, pulsed lightly in processor
Large bag of Mini marchmallows
Lots of fresh orange zest
Large can crushed pineapple, drained well
Start this early as it take a few days for the marshmallows to "melt" creating a fluffy relish. If you are short on time leave it out of the frig for a day to hasten the melting process. Just before serving, add chopped toasted pecans. (Keep mixing it from time to time, there should not be any evidence of marshmallows at all when it is finished.)
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