Cranberry Relish- Cooked and Fresh: two recipes!

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.

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Fresh Cranberry Relish Salad

Recipe inspired by Earlene Moore http://www.earlenescakes.com
Course Relish, Salad
Cuisine American
Keyword Christmas, cranberries, salad dressing, Thanksgiving

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

Add fresh chopped jalapeno if you want to add a little kick. 
Relish will keep well for several days in the refrigerator or months in the freezer. 
Great for breakfast with toast or as a side dish at any meal. 
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Hot Cranberry Relish

Not only great with Dressing but as as appetizer with cream cheese and crackers.
Course Relish
Cuisine American
Keyword cranberries, jalepeno
Author Sarah Stevens

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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