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Excess cranberry orange relish -- ideas to repurpose?

MAH Nov 20, 2011 09:08 PM

I just made the cranberry orange relish for Thanksgiving. But it's clear to me that I've made twice what we'll need. I'm looking for recipes to use the excess. I'm thinking maybe a quick bread recipe or a sweet breakfast bread pudding?

Any ideas?

  1. f
    FoodPopulist Nov 20, 2011 09:51 PM

    I'm not sure what your cranberry orange relish looks like, but these are the ideas off the top of my head. No recipes, but the sort of thing I would improvise in the kitchen. (Except for the vodka. I've never made infused vodka, so no idea if that works.)

    Cranberry-orange-infused vodka.
    Cook with sugar and make into an ice cream topping.
    In or with pancakes.
    Pork with cranberry orange sauce.
    Mixed with cream cheese (or another soft cheese) and honey and served on a bagel or Hawaiian bread, with or without ham.
    Dehydrate, if the pieces are big enough, and turn into some sort of snack food.
    Drop some in the next time you cook rice.

    5 Replies
    1. re: FoodPopulist
      sunshine842 Nov 20, 2011 10:26 PM

      you can't do the vodka with a prepared product like relish -- for infused vodka, you'd have to start with fresh cranberries and orange peel.

      But the rest of them would be great!

      1. re: sunshine842
        FoodPopulist Nov 21, 2011 12:23 AM

        The recipes I've seen for cranberry relish don't seem to cook anything, so I wasn't sure it was possible. The next idea would be to blend them, add orange or cranberry juice, and mix directly with vodka.

        1. re: FoodPopulist
          Helene Goldberg Nov 21, 2011 12:39 AM

          My favorite is in yogurt. Perfect balance and great for breakfast or dessert.

          1. re: Helene Goldberg
            sandylc Nov 26, 2011 05:59 PM

            On yogurt was also my first thought. Yum.

          2. re: FoodPopulist
            sunshine842 Nov 21, 2011 01:39 AM

            It's the sugar, nuts, etc., etc., that throws it all off.

      2. m
        magiesmom Nov 21, 2011 04:53 AM

        It is really good in oatmeal. I imagine you could use it as the fruit and sugar in a quick bread

        1. w
          wyogal Nov 21, 2011 05:29 AM

          The breakfast bread pudding sounds good. As does the quick bread.
          or, you could cook it up (is it the raw stuff?), adding more sugar, and making a jam. Seal in a jar with a water bath.

          1. SeaSide Tomato Nov 21, 2011 05:49 AM

            As a spread on your turkey sandwiches after Thanksgiving.

            Mixed with soft cheeses as a spread for nibbies before dinner.

            1. alkapal Nov 21, 2011 05:52 AM

              i'd get some pie dough (or use pillsbury dough and leave as a sheet), then slice some brie cheese and place all over the dough, then spread some of your relish all over that, then sprinkle some sliced almonds over that...then roll into a spiral log and slice and bake for pinwheels. http://www.pillsbury.com/recipes/baco...

              <<personally, i think i'd like some prosciutto in there, too. or smoked turkey would be good, as well.>>

              essentially this is similar in flavors and textures to the baked brie concept where the relish (sweetened with sugar) is put on top or in the middle of the brie before it is wrapped in the puff pastry and baked. you could do that, too.
              personally, i think i'd like some prosciutto in there, too. or smoked turkey would be good, as well.

              1. a
                angelsmom Nov 21, 2011 05:58 AM

                It freezes very well.

                1 Reply
                1. re: angelsmom
                  alkapal Nov 21, 2011 06:01 AM

                  i think it would freeze well, indeed. i'd freeze it in smallish ziplocks, so i could dole it out over time without having to thaw the whole frozen container.

                  my mom loved this relish! we'd buy it at publix.

                2. r
                  rockycat Nov 21, 2011 06:54 AM

                  Bittman had some interesting ideas in yesterday's NYT magazine.


                  I'm looking forward to trying the braised chicken, as I always end up with way too much relish, too.

                  1. alkapal Nov 21, 2011 07:53 AM

                    i made a suggestion for pork roulade with the relish, on a very similar thread: http://chowhound.chow.com/topics/5763...

                    1. a
                      apl222 Nov 21, 2011 08:09 AM

                      I had some excess after (Canadian) Thanksgiving in October and threw it into an apple-pear crisp with the fruit. It was fantastic, a great fall dessert.

                      1 Reply
                      1. re: apl222
                        alkapal Nov 21, 2011 08:34 AM

                        that does sound delicious! i'll bet the crisp benefitted from that tartness.

                      2. patricium Nov 25, 2011 06:37 AM

                        I like to use the extra cranberry sauce in a sweet bread. If you google for "cranberry sauce bread", you'll find a variety of them. Some are yeast breads, some quick breads. Warning - if you put cranberries and walnuts in the same bread, it can turn a weird bluish color.

                        1. j
                          juli5122 Nov 25, 2011 07:00 AM

                          I heat it up add ginger garlic and vinegar and a thai chili or red pepper flakes whatever I have on hand and turn it into a chutney. It is good on goat cheese or cream cheese on a crostini or spread on a turkey sandwich.

                          1. f
                            ForFoodsSake Nov 25, 2011 07:07 AM

                            I use excess cranberry sauce on my Thanksgiving-leftovers turkey sandwich as a sauce to add a little moisture.


                            Honey wheat bread
                            Romaine lettuce
                            Swiss Cheese
                            Bean sprouts
                            Cranberry relish

                            1. k
                              KathyNashville Nov 25, 2011 07:13 AM

                              I make extra cranberry orange sauce to have on hand for this coffee cake:
                              If your relish is uncooked, you might want to add a little orange juice and cook it down first.

                              1. The Professor Nov 25, 2011 07:51 AM

                                I love C/O relish alongside some good cottage cheese.

                                1. b
                                  BH. Nov 26, 2011 04:48 PM

                                  Add the cranberry and orange combo to a breakfast muffin, of oatmeal, or raisonbran type muffin, will really add zing to a plain muffin for sure. Or make a yeast bread dough, spead on as for cinnamon buns, fold each side into the middle, cut and twist, as a candy cane, bake on silpat baking sheet, to prevent burning as the sugar escapes. Sprinkle with icing sugar when done, the best for Xmas morning along with eggnog, Enjoy. Oh if cranberry sauce is not loved by your kids, use a cinnamon and apple filling, YUM

                                  1. s
                                    sandylc Nov 26, 2011 06:01 PM

                                    With roast pork.
                                    On a bagel with cream cheese.

                                    1 Reply
                                    1. re: sandylc
                                      The Professor Nov 27, 2011 08:53 AM

                                      Hadn't thought of either of these...and both sound great!

                                    2. a
                                      asf78 Nov 27, 2011 11:27 AM

                                      I've never made jam or preserves, but could you get some pectin and make something like that?

                                      Suggestions posted by others look delicious and creative, too!

                                      1. f
                                        foodie06 Nov 27, 2011 11:37 AM

                                        I use mine in paninis.

                                        1. i
                                          Island Nov 27, 2011 11:42 AM

                                          On plain cheesecake

                                          1. m
                                            MAH Nov 27, 2011 06:57 PM

                                            I ended up making Mark Bittman's recipe for Cranberry Sauce Quick Bread. Because of the fairly evenly shredded texture of my cranberry orange relish, Instead of swirling it into the basic quickbread batter, I mixed it in fairly evenly throughout. The bread took a little longer to cook through in the center and I tented the edges to prevent over-browning, but it was delicious. The departing family members loved it with their morning coffee before heading out for their long drive back home. I'm going to keep this on file for a perfect way to use up excess cranberry sauce.

                                            1. q
                                              Querencia Nov 27, 2011 11:59 PM

                                              Cranberry-orange relish freezes nicely and is wonderful with cold chicken next summer. When cranberries are in season I make it specially to freeze.

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