Lynn's Recipe for Cranberry-Orange Compote (Relish)

8 years ago

last modified: 8 years ago

While we were gone on our trip (we just got back last night), Delilah66 had asked me for this recipe. I thought it would be better to start a quick new thread for it, so that she'd see it.

This is an easy, make-ahead dish that we love so much that it's now a staple for both our Thanksgiving and Christmas dinners. Later on, in the week after Thanksgiving, I'll serve any leftover compote with grilled pork tenderloin or chops. I also use it in my Cranberry-Orange Coffeecake that I make for every Thanksgiving Morning breakfast.

Cranberry-Orange Compote

Ingredients:

6 cups fresh cranberries (2 bags of cranberries usually = 6 cups)
9 TBS fresh-squeezed orange juice
zest from 1 1/2 oranges
3 cups sugar
3/4 tsp cinnamon
1 1/2 tsp vanilla
orange peel curls for garnish, if desired

Directions:

Combine all ingredients (except for orange peel curls, if using them) in a medium saucepan. Place over medium heat; cook 7 to 10 minutes, stirring occasionally, until berries start to pop but are still whole.
Transfer to a bowl to cool. Serve at room temp or cold. This stores wonderfully in my refrigerator for up to a week, as long as I keep it covered.

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Comments (4)

User
8 years ago
Yum, yum, yum! Thanks, Lynn.
User
8 years ago
Sounds good to me, too!
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please post cranberry relish recipe
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Jean, looking at my last Ball Book, I don't see a cranberry relish, looking under 'cranberry' and 'relish' both. I find a Cranberry Conserve at the bottom of right hand page 31 last recipe that has raisins, orange...Hope this is it: 3/4 C chopped and seeded orange (about 1 med) 2 C water 1 qt cranberries 1/2 C raisins 3 C sugar 1/2 C chopped walnuts or other nuts Combine orange and water in large saucepot. Cook rapidly until peel is tender. Stir in Cranberries and raisins. Add sugar, stirring until dissolved. Bring slowly to a boil. Cook rapidly almost to gelling point. As mixture thickens, stir frequently to prevent sticking. Add nuts the last 5 minutes of cooking; stir well. Ladle hot conserve into hot jars, leaving 1/4" headspace. Remove air bubbles. Adjust two-piece caps. Process 15 min in a boiling water canner.
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It would need to be refrigerated for storage. There's not enough sugar and there's no cooking. Seems like there should be, aren't the apples a little hard? Nancy
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Comments (11)
I really like this one...I don't care for the crunchies tho. Kinda sweet...but really delish! CRANBERRY RELISH 1 c. sugar 1 c. water 1 (12 oz.) bag cranberries 1 (3 oz.) pkg. raspberry gelatin 1/2 c. coarsely chopped walnuts (I didn't add) 1 (about 8 oz.) can crushed pineapple, drained 1/2 c. diced celery (I didn't add) Dissolve sugar in water and bring to boil in large pot. Add berries. Return to boil. Reduce heat and boil gently for 10 minutes, stirring occasionally until berries pop. Remove from heat. Stir in gelatin until completely dissolved. Cool completely. Add remaining ingredients. Refrigerate 24 hours. Serves 8 to 10. NOTE: The gelatin doesn't make the relish firm, but thickens it slightly.
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Your Cranberry Relish Recipe?
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Comments (9)
This relish recipe is so ridiculously simple, with a great flavor that is nice and bright. I freeze it in tiny containers and serve it with chicken entrees. You'll find variations of the recipe, but I stick to the original. I use coconut palm sugar, Swerve, or Truvia, instead of white sugar - and to taste because I think 3/4 c. sugar is too sweet. FRESH CRANBERRY-ORANGE RELISH (source: SuperFoods by Steven Pratt, M.D. and Kathy Matthews) Makes about 3-cups. One 12-oz. package Ocean Spray fresh or frozen cranberries, rinsed and drained 1 UNPEELED orange, washed and dried, cut into eights and seeded 3/4 c. sugar (or any sweetener you'd like to use - to taste) Place half the cranberries and half the orange pieces in a food processor and process until the mixture is evenly chopped. Transfer to a bowl. Repeat with the remaining cranberries and orange slices. Stir in the sugar. Store in the refrigerator or freezer until ready to serve. [Grainlady note: I use my cast-iron food grinder instead of a food processor to chop the ingredients.]
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arcy_gw
8 years ago
Yep been making a version of this dish for years. It is a MUST HAVE for Thanksgiving and Christmas. NUM!! Can't wait!!
MagdalenaLee
8 years ago
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.

Lynn's Recipe for Cranberry-Orange Compote (Relish)

Comments (4)

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arcy_gw

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