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
To make-ahead: Cranberry relish can be made ahead and stored in the refrigerator for up to 2 weeks. To freeze: Store cranberry relish in a freezer safe container for 2-3 months. To use, remove it from the freezer and thaw it in the refrigerator.
The main difference is a sauce is typically blended in a food processor for a smoother consistency similar to a condiment or a liquid. Where as a relish is usually a chunkier sauce and tends to have some amount of sugar or vinegar to act as a preserve.
"Instead, start by stirring in one tablespoon maple syrup and one teaspoon of a sweet drink like apple juice, orange juice, or fruity white or red wine. Add more to taste. Sprinkle with a pinch of salt (in small amounts, it intensifies sweetness)."
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.
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 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.
Their sharp tang counteracts bitter flavors without having to add extra sugar. 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.
Cranberry relish can be served alongside roasted meats such as turkey or ham. It can also be spooned over a block of cream cheese and served as a dip with crackers. I also enjoy a spoonful of relish with vanilla yogurt, or as a topping for pancakes or waffles.
While there are some editors who prefer homemade cranberry sauce, the canned variety also has quite a following. "There's something so beautifully perfect about the texture of canned cranberry sauce, and none of those homemade mess will ever compete," says Senior Digital Food Editor Kimberly Holland.
And one last overlooked remedy for cranberry sauce: a pinch of salt. While you won't taste it, salt helps equalize the sweet-tart flavor of your cranberry sauce while making it a better pairing for the rest of your savory sides and, of course, the turkey.
But why? Ocean Spray says this is to get the cranberry sauce out in one intact piece. “The rounded part of the can that looks like the bottom has an air bubble in it,” Ocean Spray's representative explains. The bubble is there so you can “break the seal the sauce makes with the can.”
Adding a teaspoon or two of fresh lemon or orange zest, a tablespoon of chopped candied peel, or even a splash of juice to your canned sauce will brighten flavors and bring in some homemade flavor.
Cranberry sauce is best served at room temperature or slightly chilled. (You've got enough things on the menu to warm up! Don't make the list longer!) I tend to make cranberry sauce a few days before Thanksgiving and then set it on the table about an hour or two before we plan to eat.
Why is my cranberry sauce so seedy? Cranberries do have seeds inside them. Sometimes, when using frozen cranberries, if it does not cook long enough, the seeds may not break down. This can cause the sauce to taste seedy.
To use citric acid to save over-sweetened cranberry sauce, simply use it like you would MSG in a savory dish, and stir in little pinches until your sauce is as tart as you desire.
This easy cranberry sauce recipe makes a tart side dish that keeps for 10-14 days in the fridge. You can mix this up and stash it in the back of the fridge long before you've even picked up your turkey. It also makes a nice gift for the holiday season.
Homemade cranberry sauce will last in the fridge for 10 to 14 days. Canned cranberry sauce that has been opened will last up to a week in the fridge. We hear you: After a long day of cooking, hosting, and celebrating, something's bound to get overlooked.
Fresh cranberries are usually good stored in the refrigerator for two weeks. If kept longer, you will find a gradual deterioration of quality with more soft or bruised berries. Berries can be stored in the original packaging in the refrigerator crisper for up to four weeks.
Introduction: My name is Neely Ledner, I am a bright, determined, beautiful, adventurous, adventurous, spotless, calm person who loves writing and wants to share my knowledge and understanding with you.
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