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My mom always used walnuts in her relish. Here is her recipe. I did not think I had it so e-mailed my aunt. Fortunately, she had it...
My aunt uses a food processor so include the directions using it.
1 bag (12-ounces) fresh cranberries
1 medium orange
2/3 cup honey
dash ground cloves
dash ground ginger
1/2 to 3/4 cups chopped walnuts (optional)
Cut the orange into 8 sections, keeping the peel on. Remove and discard any seeds. Place half the cranberries and half the orange sections in a food processor. Coarsely chop, pulsing the blade, being careful not to chop too finely. Pour the mixture into a medium mixing bowl.
Add the remaining ingredients to the processor, pulsing again until coarsely chopped. Add to the mixing bowl. Stir until both batches are mixed together. Chill until ready to serve. Stir before serving
Edited by: SUNNY332 at: 10/29/2010 (12:11)
Central Time Zone
Cranberry Orange Relish, ezHealthyDiet.com
How to Make Cranberry Orange Relish Cups (served out of orange halves), eHow.com
Cranberry Relish, Simple Recipes
Homemade Cranberry Chutney Recipe - Squidoo.com
I've noticed many dif kinds of apples specifically in the recipes, they specifically call for red in Charlottes, golden delicious, gala, Fuji, and about 4 specifically call for tart green (Granny Smith).
I'm not sure if I'll put apples in. Originally I started out with just wanting Orange Cranberry with fresh ginger.
Edited to add: I AM planning on making my traditional apple cranberry pie. Which will have cinnamon in it. So maybe I should stick to a different variation of flavors for the cranberry relish/chutney?
Edited by: CAROLFAITHWALKR at: 10/29/2010 (11:49)
Cranberry Orange Chutney - blogger
Charlotte!!! 40 years!!! Wow I wouldn't have to worry whether or not this one "really will turn out good"!!
I've been making this recipe for forty years. I make it the week before Thanksgiving and it will last in the refrigerator until Christmas (if you have any left that is).
1 bag cranberries
3 red apples
Sugar to taste
Wash cranberries and put in food processor. Process and put in a bowl. Wash, quarter and core apples, do not peel. Put in food processor. Process and put in bowl with the cranberries. Wash oranges, quarter and peel all but one orange. Put in food processor. Process and add to bowl with cranberries and apples. Mix together and add sugar. I usually start out with a cup to a cup and a half. Put in an air tight container and put in the refrigerator for a couple of days. At that time taste it to see if it needs more sugar.
This is very colorful and delicious.
Canning recipe, I don't like the onion in this one (but it would probably taste good - ?)
Cranberry Orange Chutney, Food.com (formerly Recipezaar)
I like the spices in this one . . .
Orange Cranberry Chutney Recipe, Taste of Home
Slow Cooker Cranberry Relish, About.com
Ginger-Cranberry Chutney, Taste of Home
Cranberry Cream Pie, AllRecipes.com
These are some recipes that I saved to favorites while looking for cranberry-orange recipes; just thought I'd share while asking you all to share. I haven't personally made these recipes, but they look good . . .
Cranberry Chutney, About.com:
Grandma's Cranberry-Orange Gelatin Salad, AllRecipes.com
So far I like SAWULF's best, re, (1) ingredients, (2) keeps 10 days in fridge, woo hoo that would really help my Thanksgiving Timeline!!
Please share your fav recipes; I did a search engine search and found some interesting ones, but having never made this before, would like the reassurance of "I make this every year and love it" type deal. Anyone?
I thought I remembered one that ferments in the fridge a long time (week? couple weeks?), intentionally, before serving.
I just looked online and can't find anything like that. Some kept up to a week, but no mention made of fermentation.
I did watch a video and learned the difference between chutney and relish: chutney is cooked, relish is uncooked. Who knew?
I also ran into some recipes that included garlic, onion, peppers, cumin, etc. I'm not looking for anything like that; I'm looking for fruit, spice, and ginger. However, if it's your fav maybe you should share it anyway because other team members might like it.
I'm going to use organic granulated sugar in mine, probably. Might reduce the sugar and add some stevia. I didn't intend to cook it, but am willing to try it if you rave about it.
So far I've had two replies:
I make a fresh cranberry relish every year that my family likes. I cook fresh cranberries according to the bag directions-you need to use the sugar because it won't thicken if you don't. After it cools, I stir in 1/3C of pieces of walnuts, 1-2 tbsp of orange zest and gently stir in a drained small can of mandarin oranges. You could add some grating of ginger-it would be really good. You could add a 1/4 C of grated carrot or finely chopped apple too. It makes a really chunky relish-sooo good. Keeps for 10 days in the fridge.Edit-Add the orange zest while you are cooking the cranberries for a stronger flavor.
2 cups chopped Braeburn apple
2 cups whole cranberries
1/4 cup chopped onion
3/4 cup brown sugar
1/2 cup golden raisins
1/2 cup white vinegar
1/2 tsp. chopped garlic
1 medium red pepper chopped
1 Tbsp grated ginger root (or 1 tsp ground ginger)
Combine all in a non-aluminum kettle. Simmer until all fruits and vegetables are tender, about 20-30 minutes. Stir often to prevent scorching.
Edited by: CAROLFAITHWALKR at: 10/29/2010 (11:27)