RECIPE: I know it's early, but... Fresh Cranberry Relish

17 years ago

My family didn't like the canned or cooked cranberry relishes I used to serve during the holiday, but I wanted them to reap the benefits of the fruit, so I came up with a delicious relish using fresh fruit.

1 bag fresh cranberries

2 large navel oranges, peeled and sectioned

1 small box raspberry jello

1/2 bag mini marshmallows

2 cups cranberry juice coctail, if you can't find 100% juice

1 cup chopped walnuts

Wash cranberries and chop in food processor. Cut up orange sections. Put chopped cranberries, oranges, walnuts and marshmallows into large bowl. Make jello according to box directions, but substitute the cranberry juice for the water. Cool jello to room temperature, then mix with the ingredients in the bowl. Chill, but stir about every 15 - 30 minutes until all the jello is absorbed.

I make jars of this as gifts for friends at Christmas.

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Comments (9)

ginger_st_thomas
17 years ago
I bet that is good. Thanks for posting it & I think I'll save that one. Never too early for good cranberry relish. I got this one from a friend who got it from a Williams-Sonoma catalog:
GINGER-PEAR CRANBERRY SAUCE

1 firm ripe pear
juice from 1/2 lemon
3 Cups fresh cranberries (1 bag)
1 Cup sugar
2/3 Cup water
1/4 Cup crystallized ginger (NOT candied)
1/4 tsp. ground cinnamon

Peel, quarter, core, chop the pear.

Place in saucepan with lemon juice, stir well.

Sort berries (rinse in a colander and toss out the lousy looking ones and any stems). Add to pear along with sugar, water, cinnamon, and ginger. Boil, reduce to simmer, cover partially and simmer gently till pear is tender and cranberries burst.

Cool, then refrigerate.
roselin32
17 years ago
A friend of mine from San Antonio gave me her recipe for cranberry sauce and I think it has raspberry gelatin in it too. Will have to look.
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I'm going to make this for Christmas gifts this year. I'm going to sub partially reconstituted dried pineapple for the glace pineapple. Recipe from my Bernardin Preserving book. Cranberry Chutney Yield - about 6 x 250 ml jars 1 bag (12 oz/340 g) cranberries 1 -1/4 cups (300 ml) finely chopped onion 1 -1/4 cups (300 ml) chopped glace pineapple 3 cloves garlic, finely chopped 2 tbsp (25 ml) peeled, grated & finely chopped gingerroot 1 tsp (5 ml) grated orange zest 1/4 cup (50 ml) freshly squeezed orange juice 1 cup (250 ml) red wine vinegar 1- 1/2 cups (375 ml) granulated sugar 1 cup (250 ml) golden raisins 1 cup (250 ml) water 1 tsp (5 ml) dry mustard 1/2 tsp (2 ml) cayenne pepper 1 tsp (5 ml) ground cinnamon 1 tsp (5 ml) ground cloves Combine cranberries, onion, glace pineapple, garlic, ginger root, grated orange zest, orange juice and vinegar in a large stainless steel saucepan. Bring to a boil, stirring occasionally. Boil gently, covered, until cranberries soften, about 15 minutes. Place 6 clean 250 ml mason jars on a rack in a boiling water canner; cover jars with water and heat to a simmer (180F/82C). Set screw bands aside. Heat SNAP LID sealing discs in hot water, not boiling (180F/82C). Keep jars and sealing discs hot until ready to use. Stir sugar, raisins, water, mustard, cayenne pepper, cinnamon and cloves into cranberry mixture. Boil gently, stirring occasionally to prevent sticking, about 20 minutes. Mixture should be slightly runny and will thicken upon cooling. Ladle chutney into a hot jar to within 1/2 inch (1 cm) of top of jar (headspace). Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more chutney. Wipe jar rim removing any food residue. Centre hot sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining chutney. When canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water. Cover canner and bring water to full rolling boil before starting to count processing time. At altitudes up to 1000 ft (305 m), process boil filled jars 10 minutes.* When processing time is complete, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RE-TIGHTEN screw bands.
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The cranberry Jezebel does get cooler as it sits...less hot. I have often wondered about adding some wasabi powder to it in addition to the horse radish and mustard.... Here's more: Cranberry Sauce with Zing Or Black Pepper Cranberry Sauce 1 cup bourbon 1/4 cup chopped shallots Grated peel of one lemon 1/2 cup sugar 12 oz. (1 package) fresh cranberries 1 Tbsp. freshly ground black pepper Yes, you read it correctly. ThatÃ¯Â¿Â½s one cup of bourbon. And I did say one tablespoon of pepper. And just the yellow part of the peel, pleaseÃ¯Â¿Â½not the white pulp. 1. Place the bourbon in a 3 qt. saucepan, add the shallots and lemon peel, and reduce over high heat to Ã¯Â¿Â½ cup. 2. Stir in the cranberries and sugar and cook until the cranberries begin to burst. 3. Remove the pan from the heat and allow to cool for 15 minutes. 4. Stir in the black pepper. When the sauce has cooled it may be placed in the refrigerator until needed. Caution! The better your pepper and the longer you let it season before serving the more zing itÃ¯Â¿Â½s likely to have. Depending on how tart you like it (and the flavor of your cranberries) you might want to add up to Ã¯Â¿Â½ cup more sugar. And I think this came from Sharon/Chase..I've never made it. GINGER-PEAR CRANBERRY SAUCE 1 firm ripe pear juice from 1/2 lemon 3 Cups fresh cranberries (1 bag) 1 Cup sugar 2/3 Cup water 1/4 Cup crystallized ginger (NOT candied) (I think this is 2 oz., which is what one of those expensive spice jars holds). (this is your most expensive ingredient --about $7-$8 at marina market, so buy it in the states when you see it, or if you go to plaza extra, very RARELY, they have it in a tin in the baking supplies aisle, about 2-1/2 times as much for half the price) 1/4 tsp. ground cinnamon Peel, quarter, core, chop the pear. Place in saucepan with lemon juice, stir well. Sort berries (rinse in a colander and toss out the lousy looking ones and any stems). Add to pear along with sugar, water, cinnamon, and ginger. Boil, reduce to simmer, cover partially and simmer gently till pear is tender and cranberries burst. Cool, then refrigerate.~~ Cranberry, Cherry & Walnut Chutney (serves 12) 2 cups dried tart cherries 1 cup fresh cranberries 1 cup raisins 1 cup sugar 1/2 cub apple cider vinegar 1/2 cup finely chopped celery 6 tablespoons apple juice 1/2 teaspoon crushed red pepper flakes (or less, to taste) 1 tablespoon chopped lemon zest 1 cup toasted and coarsely chopped black or English walnuts or hazelnuts Combine all of the ingredients in a 2-quart saucepan over medium heat. Cook for 20 minutes, stirring well. Cool the chutney to room temperature; cover tightly and refrigerate. The chutney will thicken as it cools and will keep for up to 2 weeks in the refrigerator.
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I don't think I'd want to can this recipe as the main appeal of it is that it's "fresh". Last fall, as soon as I began to see the bags of cranberries in the supermarkets, I began to stock up on them. I'm not sure how many bags I put in the freezer but two weeks ago I pulled out one bag and made Cranberry Apple Crisp and still had 4 or 5 bags left in the freezer. Throughout the year, whenever I wanted some cranberry sauce or cranberry apple crisp, it was great to be able to open the freezer and pull out a bag. After Christmas it seems those bags of cranberries are gone so stock up on them now :)
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That's about what I usually make except I add walnuts. Last year I made a relish from NPR. It truly sounded and looked disgusting which just made me curious. I couldn't believe how delicious it was and complimented the turkey very nicely: Mama Stamberg's Cranberry Relish 2 cups whole raw cranberries, washed 1 small onion 3/4 cup sour cream 1/2 cup sugar 2 tablespoons horseradish from a jar ("red is a bit milder than white") Grind the raw berries and onion together. ("I use an old-fashioned meat grinder," says Stamberg. "I'm sure there's a setting on the food processor that will give you a chunky grind — not a puree.") Add everything else and mix. Put in a plastic container and freeze. Early Thanksgiving morning, move it from freezer to refrigerator compartment to thaw. ("It should still have some little icy slivers left.") The relish will be thick, creamy, and shocking pink. ("OK, Pepto Bismol pink. It has a tangy taste that cuts through and perks up the turkey and gravy. Its also good on next-day turkey sandwiches, and with roast beef.") Makes 1 1/2 pints.
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roselin32
17 years ago
Here's the one from my SA friend:
1 3oz pk raspberry jello
1 3oz pk lemon jello
1 pk unflavored gelatin
1 1/2c boiling water
1 10 oz pk raspberries
1 c orange cranberry relish
7 oz lemon lime soda
Mix all together except for the soda-chill til cold but not set. Carefully pour soda in along the edge and with a spoon mix in an up and down fashion along the edge. Chill til partly set, then pour into a 5 1/2c mold and chill at least 4 hours.
lindac
17 years ago
Wow....amazing. That's a lot of different flavors of Jello and gelatin. ought to be ineteresting.
What is cranberry orange relish that it calls for a cup of???
Linda C
ruthanna_gw
17 years ago
Mdgardengurl, your recipe sounds a lot like one my aunt ussed to make. Thanks.

When cranberries are on sale around Thanksgiving, I always make a few batches of this and freeze in freezer bags. Kids like the pink color.

HOLIDAY APPLESAUCE

4 lb. sweet apples (Red or Golden Delicious, Empire, Winesap, etc.), cut into chunks (donÂt peel or core)
3 cups cranberries (12 oz.)
1 cup unsweetened apple cider
Two 3-inch strips lemon zest
1/ 2 cup sugar
3/ 4 tsp. ground cinnamon

In covered pot, simmer apples, cranberries, cider and lemon peel, stirring occasionally, for 1/ 2 hour or more, until apples are very tender. Add sugar and cinnamon. Simmer, covered 10 minutes. Discard zest. Pass mixture through a food mill. Add honey, sugar, or brown sugar to taste. Makes about 2 quarts. Can be frozen.
ginger_st_thomas
17 years ago
What difference does it make, Linda? Your dislike of Jello is well-known.
mdgardengurl
Original Author
17 years ago
Wow - Great recipes from all of you! :)
Thanks!

Here is a link that might be useful: Our Community Garden Website
linda_intennessee
17 years ago
here is how i make mine...and we love it...
Cranberry orange relish

1 package cranberries
2 oranges
Rind of the 2 oranges
2 cups sugar
1 cup pecans

Mix the cranberries and the orange peel together. Cut up the oranges into sections, stir in the pecans.
Add all together.
In a Cuisinart bowl..with bottom blade...put lid on and start adding all together in bowl until the last of the
Ingredients are added. Stop process.
Put in fridge to chill.
((or you can add it all to the bowl and process untill it is the right Consistency))
Linda in Tennessee
hhcooker
17 years ago
Now for an easy and delicious one:

Fresh Cranberry Relish
2 navel oranges.
1 12oz, bag fresh or frozen cranberries
1 - 1 1/2 c granulated sugar or brown sugar
1/4 c coarsely chopped pecans or walnuts.

Wash fruit and rinse cranberries. Cut off ends of the oranges and then cut them into chunks. Place them in a food processor along with the cranberries.
Chop to desired consistancy.
Add sugar to taste.
Chill. Fold in nuts before serving.
Best if chilled overnight. Can be frozen with out nuts.
Adjust amount of sugar according to the sweetness of the oranges. Chill. Add the nuts before serving.

RECIPE: I know it's early, but... Fresh Cranberry Relish

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RECIPE: I know it's early, but... Fresh Cranberry Relish

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