Create this fresh cranberry relish with nuts for your holiday gathering. People will think it is the best relish they have ever tasted.
I make a raw cranberry salad with oranges and apples for Thanksgiving every year. My friends and family always request it.
I usually double the recipe and share it with friends and neighbors. They await this for their meal each year. Yes, that is a lot of cranberrychutney since this recipe makes 8 cups.
This is truly the best cranberry relish with pecans that I have ever had! It is also tasty when you make it with walnuts, but it works without nuts at all, too.
Cranberry Relishwith Nuts Recipe
You will love this cranberry sauce recipe because:
no cooking is involved
can be made with or without nuts
you will get so many compliments and requests for the recipe
goes well with all sorts of dishes
Plus it is the perfect use for a bag of cranberries.
This Thanksgiving recipe is so easy to make! It is the perfect make-ahead side dish, as the flavors blend together nicely when made a day or two in advance.
Chop the cranberry in a food processor and place in a mixing bowl.
Core and the apples, then process them into small pieces. Move to the bowl.
Peel and section the orange and chop it in the food processor for a very short time.
If using fresh mandarin oranges, peel and section, then add them to the orange above. Otherwise, drain the can and add directly to the mixing bowl.
Add the entire can of crushed pineapple to the bowl.
Stir all the fruit together until well combined.
Mix in the sugar.
If using nuts, chop and stir them in.
Refrigerate until ready to serve.
The same preparation technique is used for Cranberry Salsa.
The diagram below shows you how I make this recipe layer by later in a 2 Qt Glass Bowl. This is the bowl I refrigerate the relish in.
This is what the recipe looks like, all stirred up. Can you believe how much of the red from the cranberry comes through when it is mixed? Yum!
Crazy for Cranberries
Cranberry season is one of my favorites of the year. I cannot seem to get enough cranberry. I have also made Cranberry Pepper Jam.
This cranberry-orange apple relish goes with just about anything. I have added it to a salad, eat it for breakfast, and put it alongside various casseroles. You can even eat it with Cranberry Muffins.
My sister and I text each other whenever we find a new food or dish that goes well with it. It is not too tart or sweet, so it goes with many different foods.
I made several batches of this in November and December. This Fresh Cranberry Relish is perfect for Thanksgiving and Christmas.
What would you eat this cranberry orange pineapple relish with? Check out my Cranberry Apple Crisp.
Yield: 8 cups
This is the best cranberry relish, made with fresh cranberries, pecans, and other fruit.
Prep Time20 minutes
Total Time20 minutes
Ingredients
1 bag fresh cranberries (12 oz)
1 fuji apple
1 granny smith apple
1 orange or tangerine
1 small can of mandarin oranges or 2-3 fresh mandarin oranges
Try reducing the sauce down even further so more of the liquid cooks off and the mixture thickens. If that doesn't work, add a thickener like gelatin, pectin or a cornstarch slurry (cornstarch whisked into juice or water). Let the sauce cool before refrigerating to completely set.
There is an important difference between cranberry sauce and cranberry relish and that is that cranberry relish is made from raw ingredients blended in a food processor (it's more fresh and tart tasting) and cranberry sauce is cooked and often much sweeter than relish.
While citrus is a natural pairing for cranberry sauce, bright, savory vinegars like sherry vinegar, balsamic vinegar, and apple cider vinegar play well with the bitter-tart berries. Start with a little, then add more gradually.
Dear Evelyn: I had the same problem when I first started making my own cranberry sauce. I found out that you should cook them just until they pop. Further cooking will make them bitter, and once that happens, you need to start again.
Why didn't my cranberry sauce thicken? Cranberries have a lot of natural pectin, the ingredient that makes cooked fruit gel. To release that pectin, you need to cook the berries until they burst and can form a bond with the sugar.
Wolf spiders are often found in cranberry bogs and other wetland habitats for several reasons: Habitat Suitability: Cranberry bogs provide an environment rich in moisture and vegetation, which is ideal for wolf spiders. These spiders are well adapted to living near water and thrive in areas with high humidity.
Cranberries naturally contain the flavonoid, proanthocyanidin (PAC) and other polyphenols that have potential health benefits such as fighting infection and healthy aging. 1 cup of fresh, chopped cranberries has 5.1 g of fiber, 94 mg of potassium and over 20% of the daily value of vitamin C.
Top your favorite cracker with whipped cream cheese and a dollop of Cranberry Relish for the ultimate speedy starter. If you have a little more time you can try this Three-Ingredient Cranberry Relish Appetizer with white cheddar cheese.
Yes, you can freeze homemade cranberry sauce—and it works well. It's best to store it in the freezer for up to 3 months; the taste may be affected due to its water content if frozen longer. Keep this in mind when putting away your leftover sauce and use it during this optimal period as part of an easy weeknight dinner.
Cranberries are more than just the makings of a sweet sauce. You can add them to smoothies or salads, or eat them whole. Eating raw cranberries is safe and easy, though their sharp, bitter flavor isn't for everyone. Be sure to clean and sort them thoroughly.
How Do You Neutralize Sour Taste in Food? If a dish is too sour, add a little bit of sugar! Sweetness balances out sour flavors, so if something makes your mouth pucker, a dash of sugar may help soften the blow of the sour food.
Cranberries contain natural pectin and will gel without any additions. Cook until the berries pop to release the juices and then simmer another 5 minutes or so. It will not seem thick then but will thicken as it cools. If you really want it thicker, you can add additional pectin with a product such as Sure-Jell.
Anything from a drizzle of honey to agave, maple syrup, or molasses will also fare well. After a few minutes of maceration, the sour fruit juices will mix with the sugar and alleviate some of the cranberries' natural tartness.
Using cornstarch to thicken sauce is very similar to using flour, but you need different quantities: Use one tablespoon cornstarch mixed with one tablespoon cold water (aka a cornstarch slurry) for each cup of medium-thick sauce. Thoroughly mix the cornstarch and water together, then pour into your sauce.
First, corn starch or arrowroot are thickeners that thicken without losing volume (or concentrating) your relish. Another way to thicken a relish that is acidic or needs some sweetness, is to use sugar and/or water to create a syrup. Honey and agave also can be added to certain relishes to help thicken as well.
In a small cup make a slurry with cornstarch and 1 tablespoon water.Whisk cornstarch mixture into cranberry sauce and cook, whisking, until sauce thickens. Taste and add more sugar, if necessary.
Introduction: My name is The Hon. Margery Christiansen, I am a bright, adorable, precious, inexpensive, gorgeous, comfortable, happy person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.
