Fresh cranberries are only available in the fall for Thanksgiving and Christmas. That’s why I freeze fresh cranberries to use all year long.
Just this week I had a request for Stevens Catering Cranberry Relish Salad, a dish often served at our events and especially at Thanksgiving. The recipe comes from Earlene Moore and you can find many recipes at her website at Earlenescakes.com.
The cooked recipe I developed in self defense. I was buying so much of it at a local store that I decided I needed to develop a recipe. It is pretty much the same as other cooked recipes except I omitted the spices called for and added turmeric and jalapeno pepper. It was a hit and it is great over cream cheese served with crackers. We served it with dressing balls as an appetizer.
Enjoy both recipes at Thanksgiving and Christmas as a side to Turkey and Dressing.
Fresh Cranberry Relish Salad
Equipment
- Food processor or grinder
Ingredients
- 1 pound frozen cranberries
- 2 each apples large, cored
- 1 each orange omit seeds
- 1 8 ounce can crushed pineapple
- 1 cup sugar
- 1 cup pecans toasted and chopped
Instructions
- Chop cranberries, apples and orange in the food processor. Place in bowl.
- Add pineapple, sugar and pecans.
- Mix ingredients well and refrigerate overnight before serving.
Notes
Hot Cranberry Relish
Ingredients
- 4 cups cranberries fresh
- 1 1/2 cups water
- 1/2 cup cider vinegar
- 3 cups sugar
- 1 teaspoon turmeric
- 1/4 pound fresh jalapeno seeds removed and chopped fine
Instructions
- Wash and drain cranberries; set aside. Bring remaining ingredients to a boil in a large saucepan; add cranberries and pepper.
- Cook over moderate heat until cranberry skins pop. Reduce heat and simmer one hour, stirring occasionally.
- Cool and place in jars. Will keep in refrigerator for the entire holiday season.
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