Cranberry Relish Recipes

Because it is November and the upcoming Thanksgiving holiday is fast approaching we thought it would be appropriate to share some cranberry inspired recipes for that Thanksgiving favorite RELISH! So, here are some relish recipes that were entered in our Recipe Contest in past years.

Enjoy and Bon Appetit!

Cranberry-Orange Relish - Submitted in 1986

4 cups fresh cranberries
2 small oranges, quartered and seeded
1 1/2 cups sugar

Grind cranberries and oranges in a blender or food processor. Stir in sugar. Cover and store in the refrigerator or freezer until ready to serve.

Yield: 3 cups

Wild Cranberry Relish - Submitted in 1999

1/2 cup wild rice
2 cups boiling water
1 package fresh cranberries
1/2 cup frozen orange juice concentrate, thawed
1/2 cup triple sec
1 teaspoon ground nutmeg or orange zest
1 cup frozen peas, thawed
1/4 cup honey roasted walnuts, chopped
Whole walnuts & crisp lettuce leaves to garnish

Place rice and water in 2-quart microwavable dish and cover. Microwave on high 15 minutes, stirring and checking occasionally that all water has not evaporated. Wash and sort cranberries. In batches, chop in blender or food processor until cranberries are desired consistency. Blend orange juice, triple sec, and nutmeg; pour over cranberries in shallow covered dish. Just before serving, stir in wild rice, thawed peas (raw), and chopped walnuts. Spoon atop lettuce leaf and garnish with whole walnuts.

Yield: 4-5 cups

Cranberry -Apple Relish - Submitted in 1993

2 cups brown sugar, firmly packed
1/3 cup red wine vinegar
5 apples (firm and tart)
1 tabelspoon fresh ginger root
1/4 teaspoon cayenne pepper
12 ounces fresh cranberries

Place brown sugar and vinegar in a large skillet. Bring to a boil over high heat. Pare, core and dice apples. Peel ginger root and cut into 1-inch long strips. Add apples, ginger root, and cayenne pepper. Cook 2 minutes. Add cranberries and cook until the first few burst. Reduce heat to medium. Simmer 5 minutes. Remove from heat. With a slotted spoon, transfer cranberry-apple mixture to bowl. Cook sauce until slightly thickened and reduced, about 3 minutes longer. Pour over mixture in bowl, cover and store in the refrigerator at least one day before serving, to allow flavors to develop and relish to thicken.

Yield: 10 servings