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Sauce or Relish?

I love cranberries, sauce or relish, I’m a huge fan of both.  The beauty of making this all-american side dish is it’s simplicty.  Not a lot of ingredients or preparation time; in fact, it takes just minutes to prepare.  Leftovers? No problem.  A turkey sandwich with a little mayo and a dollop of cranberry sauce (or relish) is heaven.

So, which do you make? Sauce or relish?

And, don’t worry if you open up a can today…{I like that too.}

I thought I’d share with you two other cranberry recipes today.  The first is a traditional cranberry sauce and if you click here, it will take you right to that post {recipe included}.  I’ve made it for years and it’s quick and easy.  If you are doing some baking over the holiday weekend, these pumpkin cranberry-pecan muffins might just be worth taking a peek at.

 Putting the rinsed cranberries (1 12-ounce bag) into the bowl of a food processor with an orange that has been quartered.  Be sure to wash the orange first.

Pulse the cranberries and orange in your food process so that you get tiny bits and chunks of both.

I’ve cooled the cranberry-sugar-orange mixture slightly and then spooned it into a large mixing bowl with the pulsed cranberry-orange mixture from the food processor.  Stir until they are both incorporated.

I put the cranberry-orange relish into a serving bowl and it’s ready to accompany our Thanksgiving turkey later today.

Sara’s Cranberry-Orange Relish

Ingredients

2 12-ounce bags of fresh cranberries

1 orange, zested and juiced

1 cup, granulated sugar

1 orange, quartered (washed well first)

Method

Place 1 12-ounce bag of cranberries in a medium-sized saucepan with the sugar, orange zest and juice.  Simmer over medium-low heat until berries begin to pop, stirring occasionally.  Remove from heat and cool.

Place the other 12-ounce bag of cranberriesin a food processor with the quartered orange; pulse to chop.  In a large mixing bowl, stir together both cranberry-orange mixtures.  Refrigerate for up to 5 days.

Recipe adapted from Sara Foster’s Cranberry-Orange Relish, Better Homes and Gardens Magazine, November 2011

 

Linking to Wow us Wednesdays at Savvy Southern Style

Happy Thanksgiving to you and yours,

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