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Growing up and even to this day, Thanksgiving meant time with my family and of course, amazing Thanksgiving recipes! To this day, I still look forward to my aunt’s chicken and noodles and her absolutely amazing peanut butter meringue pie recipethat she has made every year for as long as I can remember. It also meant the re-appearance of a few foods that I simply couldn’t handle; the jello-like cranberry sauce that came in a can being one of them. Maybe it’s just me, but I just can’t handle that red, canned shape substance that barely passes for cranberry sauce. It was during a moment of rebellion against the can after we stopped buying and started making as many products at home as we could that I stumbled onto this cranberry relish recipe.
Once you try this cranberry relish recipe, I am 100% positive that you’ll end up adding it to your favorite cranberry recipes. It is so easy to make and the flavor is simply amazing.Not to mention that with only 4 ingredients, it’s super simple to make, but tastes like it took you hours. I don’t know about you, but my favorite Thanksgiving recipes are the ones that are super simple but taste like I spent forever and three days making them. It is the perfect addition to your Thanksgiving table and I am positive that once you try it, you’ll agree!
Cranberry Recipes – Easy Cranberry Relish Recipe
The best part about this cranberry relish recipe though is how the tiny specs of the orange peel and the glaze from the sugar makes it the perfect Thanksgiving or fall centerpiece. I don’t often think of food as a centerpiece, but hey, when it works, it works! Simply fill a pretty servingbowl with your cranberry relish and then add a few fall embellishments around the bowl to create an amazing look that is edible too! Two birds, one stone. I love simplicity!
Using a homemade fruit wash, wash then peel one orange completely, remove the seeds and quarter it. Make sure that you get as much of the pith off it as possible. The pith is the stringy white stuff on an orange and if you leave too much of it on this orange, it will cause your homemade cranberry relish to taste bitter. Quarter the second orange and remove the seeds, but leave the peel on. Wash your cranberries and use a mesh strainer drain well.
Next, add the cranberries and sugar to your food processor and pulse once or twice. Add the peeled orange and pulse once or twice again. Add the unpeeled orange, making sure that you’ve removed the seeds and pulse until everything is combined and has a relish consistency. No, the peeled orange won’t cause your relish to be bitter. Too much pith can, but since you removed as much as possible from the first orange, it won’t be overwhelming.
If your homemade cranberry relish doesn’t have a relish consistency, go ahead and pulse it a couple more times. Just be careful not to liquify it. Once you have a consistency that you are happy with, chill it in an airtight container in the fridge for at least 2 hours before serving.Once it has chilled, serve alongside of the turkey, over brie cheese or by itself!
Once you try it, if this doesn’t become one of your favorite cranberry recipes, I’ll be truly shocked!
Cranberry Recipes – Easy Cranberry Relish Recipe
Put the can down! This easy cranberry relish recipe is perfect for any holiday or fall dinner! Sweet but tart and super easy to make!
4 Cups Fresh Cranberries
2 small oranges with seeds removed – 1 peeled (1 unpeeled)
¼ Cup Granulated Sugar
Wash then peel one orange completely, remove the seeds and quarter it.
Wash and quarter the second orange, leaving the peel on.
Wash cranberries and drain well.
Add cranberries and granulated sugar to food processor and pulse 1-2 times.
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 best part is that this cranberry relish recipe doesn't require any cooking! On the contrary, cranberry sauce is made with cranberries (and only sometimes oranges!), a variety of spices, a good amount of sweetener, and a thickener, which is then cooked and stewed over the heat until jelly-like.
There's no cooking involved, just using a grinder or a food processor to grind up and mix together raw cranberries, tart green apples, a large seedless orange, and sugar. It's amazing how good it is! Great with roast turkey, or for leftovers on turkey sandwiches.
Cranberry sauce is a crucial component of the Thanksgiving table, where its tart, bright acidity cuts through all of the heavy turkey and gravy and stuffing and mashed potatoes.
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.
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.
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.
We can see there is a significant difference in the nutrition facts between the two sauces. The homemade cranberry sauce has nearly half the calories, carbohydrates, and sugars compared to the store brand. It also has more fiber as well as potassium!
In lieu of granulated sugar, try genuine maple syrup. It's already liquid so it will stir right into the cranberry sauce, lending it a gentle sweetness. If you don't have maple syrup (pancake syrup WILL NOT do, y'all), try honey or a more neutral sweetener like agave syrup, brown rice syrup, or even simple syrup.
Gentleman's Relish is a British commercial brand of anchovy paste. It is also known as Patum Peperium (meaning 'pepper paste' in Latin). Created in 1828 by an Englishman named John Osborn, it is a savoury paste with a salty and slightly fishy taste, and contains salted anchovies (minimum 60%), butter, herbs and spices.
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.
How Much Cranberry Sauce Do I Need Per Person? If you're making fresh cranberry sauce, plan on at least 1/4 cup per person—more if your family really likes cranberry sauce. I usually make about 1/2 cup per person and find I have plenty left over for a few days of slathering cranberry sauce over everything.
According to Wick, the tart fruit became popularly used to create cranberry sauce for turkey and other types of meat in the late 17th century. Within a hundred more years, cranberry sauce became a staple dish in the U.S., with its popularity taking off even more throughout the 19th century.
Turkey is often dry, salty, and bland, which makes it the perfect partner for something sweet and moist. Cranberries are not overly sweet. Their tartness pairs well with the more bland-tasting turkey. Our palates would be bored by singular tastes.
When someone mentions Thanksgiving dinner, the image that traditionally comes to mind includes turkey, mashed potatoes, stuffing, and cranberry sauce. As one of the very few commercially grown fruits native to the United States, the cranberry symbolically represents an American harvest on our holiday tables.
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.
Your homemade relish should be good in the freezer for 6 months if frozen properly (it will be safe to eat longer than that, but quality may suffer). Make sure to use a freezer-safe airtight container.
How to store cranberry juice. You can store homemade canned cranberry juice for up to a year in your pantry shelf when water bath canned. It is recommended to store it in a cool dark place. Once you open a jar of this delicious juice, make sure to store the juice in the refrigerator and drink within a week.
Introduction: My name is Arline Emard IV, I am a cheerful, gorgeous, colorful, joyous, excited, super, inquisitive person who loves writing and wants to share my knowledge and understanding with you.
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