First, the traditional, standard
Cooked Cranberry Sauce
2 c whole cranberries
1 c sugar
1 c water
Combine in sauce pan and bring to boil. Reduce heat, stirring occasionally, and cook for 10 minutes. Keeps well.
Next, NPR's Susan Stamberg shares this recipe every year at Thanksgiving, and I've always wanted to try this unusual Pepto-Bismal pink relish!
Mama Stamberg's Cranberry Relish
2 c whole raw cranberries, washed
1 small onion
3/4 cup sour cream
1/2 cup sugar
2 tablespoons horseradish from a jar ("red is a bit milder than white")
Grind the raw berries and onion together. ("I use an old-fashioned meat grinder," Stamberg says. "I'm sure there's a setting on the food processor that will give you a chunky grind, not a puree.") Add everything else and mix. Put in a plastic container and freeze.
Early Thanksgiving morning, move it from freezer to refrigerator compartment to thaw. ("It should still have some little icy slivers left.") The relish will be thick, creamy and shocking pink. ("OK, Pepto Bismol pink.") Makes 1 1/2 pints.
Last, if not least,Cranberry Orange Relish
1 medium orange, washed, preferrably organic
2 c cranberries
1 c sugar
cinnamon, optional
Cut oranges, skin and all, into sections, and remove seeds.
Chop all ingredients in food processor. Serve raw, or you can cook this too.
I tried to put a relish on the menu, and it got outvoted for the can!!! I should've said no...
ReplyDeleteCherilyn also made a delicious relish with a mint and a hint of salt.
ReplyDeleteMaureen makes the most delicious cranberry relish. It has a bag of fresh cranberries cooked in 1 cup water and bring to a boil, add 1 cup sugar and boil 5 mins, pour that over a package of cranberry or raspberry jello, add 1/2 cup chopped walnuts, a grated whole orange and apple (skin etc but not the core or the center pith of the orange), stir to mix and refrigerate till set.
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