Cranberry Relish Recipes

Through our informal, non-scientific poll, we’ve come up with three of the best recipes to grace your table with a mouth-watering, lip-puckering treat.   Ok, perhaps that is a bit much, but we’ve been told these are “the best” recipes for this classic Thanksgiving side dish.

 Option 1:  The Absolute Best Cranberry Relish

Ingredients

• 1 – 1 1/4 cups granulated sugar (go with 1 cup if you prefer a more tart version)

• 1/2 cup cranberry juice (the real stuff, not cranberry cocktail)

• 1/2–3/4 teaspoon fresh grated ginger

• 1/2 teaspoon ground cinnamon

• 12-ounce bag of fresh cranberries

• Zest of 1 orange – just the orange part
  
  

Instructions

1. In a large, heavy saucepan, add sugar, juice, cinnamon, and grated ginger.

2. Cook, stirring often, until sugar dissolves, syrup is clear, and comes to a rolling boil. About 3 minutes.

3. In a colander, rinse and pick over the cranberries to remove any mushy ones.

4. Add cranberries to boiling syrup and continue cooking, uncovered, just until they begin to pop, about 2-5 minutes (set the timer). Be careful not to cook them too long or they will get mushy.

5. Skim the foam off the surface with a metal spoon and discard.

6. Remove from heat, stir in orange zest, and cool to room temperature, uncovered.

7. Place in a container, cover, and store in the fridge for up to 3 months.

 Option 2:  Fresh and Fast Cranberry Relish

Ingredients

• 12 ounces fresh cranberries

• 1 orange

• ¼ cup chopped walnuts

• 2-4 tablespoons granulated sugar
  
  

Instructions

1. Zest the orange and set aside.

2. Cut off the very top and bottom of the orange, then peel it all the way around, ensuring that there is no white pith remaining. Segment the orange, removing the flesh of the orange wedges, leaving the membrane from in between. (Don't discard the orange yet.)

3. Add the fresh cranberries and the orange wedges to a food processor. Squeeze the juice from the remaining 'core' of the orange over the fruit and pulse until the texture looks like pickle relish.

4. Transfer the cranberry orange mixture to a bowl, add the chopped walnuts, orange zest, 2 tablespoons of sugar, and stir.

5. Allow to stand for 10 minutes, then stir, taste and add more sugar if necessary.

 Option 3:  Canned and Delicious Cranberry Relish

Ingredients

• 2 (14 oz.) canned whole berry cranberry sauce

• 8 oz crushed pineapple in juice – do not drain

• Orange zest of 1 orange – medium to large size

• ¼ teaspoon ground cinnamon

• Generous pinch of ground clove
  
  

Instructions

1. Place all the ingredients in a saucepan over low heat. Stir to combine.

2. Warm together for 10 minutes, stirring occasionally.

3. Taste for sweet/tart preference!

   • To make sweeter, add a little brown sugar, maple syrup, or white sugar.

   • To make more tart, squeeze in a little lemon juice.

4. Remove from the heat and cool for 15–20 minutes.

5. Canned & Delicious Cranberry Relish can be served warm or cold. Make up to a week ahead and store in the fridge, covered. Stir before serving cold.

 No matter how you celebrate National Cranberry Relish Day, know that we are celebrating you and your generosity!  

Thank you for making sure that your neighbors have food for their tables.  Thank you for providing help and hope. 

Thanksgiving is a reminder to give thanks for what we have been blessed with – and we are thankful to have been blessed with you and your support.  

Thank you for making Thanksgiving possible for others!