Welcome to DU!
The truly grassroots left-of-center political community where regular people, not algorithms, drive the discussions and set the standards.
Join the community:
Create a free account
Support DU (and get rid of ads!):
Become a Star Member
Latest Breaking News
General Discussion
The DU Lounge
All Forums
Issue Forums
Culture Forums
Alliance Forums
Region Forums
Support Forums
Help & Search
Cooking & Baking
Related: About this forumCranberry Relish
2 Cups raw cranberries
2 skinned, cored apples
1 large orange
Cup or so of Walnuts
I put all that through a grinder (never used a food processor, but you don't want mush, so careful)
and then add a 1/2 cup sugar (some people like a cup or two). It sits out for little while, then I put it
in the fridge, often the night before.
Might try brown sugar this year, just to see what it tastes like.
InfoView thread info, including edit history
TrashPut this thread in your Trash Can (My DU » Trash Can)
BookmarkAdd this thread to your Bookmarks (My DU » Bookmarks)
6 replies, 898 views
ShareGet links to this post and/or share on social media
AlertAlert this post for a rule violation
PowersThere are no powers you can use on this post
EditCannot edit other people's posts
ReplyReply to this post
EditCannot edit other people's posts
Rec (0)
ReplyReply to this post
6 replies
= new reply since forum marked as read
Highlight:
NoneDon't highlight anything
5 newestHighlight 5 most recent replies
Cranberry Relish (Original Post)
jtuck004
Nov 2013
OP
FarPoint
(12,447 posts)1. I use the same ingredients
but cook mine whole on the stove-top. I use granny smith apples with skin on, large dice. I love this side dish! I
Callalily
(14,896 posts)2. Here is my all-time favorite cranberry recipe
Spicy Cranberry Sauce
Makes about 3 cups
Note: If using frozen cranberries thaw them before cooking. For a spicier sauce, add some or all of the ribs and seeds from the jalapenos.
2 teaspoon vegetable oil
1 red bell peppers, stemmed, seeded, and cut into ¼-inch pieces
2 jalapeño chiles, stemmed, seeded, and minced
1 shallot, minced
½ teaspoon salt
¾ cup water
¼ cup cider vinegar
1 cup packed brown sugar
12 ounces fresh or frozen cranberries (3 cups)
1. Heat oil in medium saucepan over medium heat until just shimmering. Add pepper, jalapenos, shallot and salt; cook, stirring occasionally, until pepper is softened, about 5 minutes.
2. Add water, vinegar, and sugar. Increase heat to high and bring to simmer, stirring to dissolve sugar. Add 1 ½ cups cranberries and return to simmer. Reduce heat to medium-low and simmer, stirring occasionally, until cranberries have almost completely broken down and mixture has thickened, about 15 minutes.
3. Add remaining 1 ½ cups cranberries and continue to simmer, stirring occasionally, until just beginning to burst, 5 to 7 minutes. Transfer to serving bowl and cool at least 1 hour before serving. (Sauce can be refrigerated for up to 3 days.)
Makes about 3 cups
Note: If using frozen cranberries thaw them before cooking. For a spicier sauce, add some or all of the ribs and seeds from the jalapenos.
2 teaspoon vegetable oil
1 red bell peppers, stemmed, seeded, and cut into ¼-inch pieces
2 jalapeño chiles, stemmed, seeded, and minced
1 shallot, minced
½ teaspoon salt
¾ cup water
¼ cup cider vinegar
1 cup packed brown sugar
12 ounces fresh or frozen cranberries (3 cups)
1. Heat oil in medium saucepan over medium heat until just shimmering. Add pepper, jalapenos, shallot and salt; cook, stirring occasionally, until pepper is softened, about 5 minutes.
2. Add water, vinegar, and sugar. Increase heat to high and bring to simmer, stirring to dissolve sugar. Add 1 ½ cups cranberries and return to simmer. Reduce heat to medium-low and simmer, stirring occasionally, until cranberries have almost completely broken down and mixture has thickened, about 15 minutes.
3. Add remaining 1 ½ cups cranberries and continue to simmer, stirring occasionally, until just beginning to burst, 5 to 7 minutes. Transfer to serving bowl and cool at least 1 hour before serving. (Sauce can be refrigerated for up to 3 days.)
eShirl
(18,504 posts)3. omg I am so making that
jtuck004
(15,882 posts)6. If I make another one, I will try this. It sounds really good. n/t
Fortinbras Armstrong
(4,473 posts)4. I just boil the cranberries in orange juice and sugar
Everyone just scarfs it up.
What I really dislike is Susan Stamberg's cranberry relish -- if you want the recipe, google it. It has a ton of horseradish, and the one time I made it, the only thing anyone could taste was the horseradish. As my youngest son put it, "cranberry relish for those who don't like the taste of cranberries."
jtuck004
(15,882 posts)5. I know, I heard that on the radio, how good it was. Never again.
I like to find ways to make food to eat without cooking, keeps more nutrients, so I always make this one. But sometimes I make two, and I may try that recipe with the peppers above. It sounds really good.