A Quick And Yummy Way To Use Cranberries
Posted by terrepruitt on November 8, 2014
I received cranberries last year a couple of times in the organic produce box that we buy. At least one batch went to waste. I think — I can’t remember, but I think we ate some from the next batch, but not a lot. So part of that container went to waste. I was convinced that I could make something with them, but I had no idea what. Everything I looked up just didn’t seem appealing. I asked a question on my blog about what people are eating. I mentioned cranberries, asking what to do with them and one of my students replied with a very delicious and EASY recipe. It is a “no cook” relish. I didn’t know that I would like it, I am not a relish fan. But this is fresh fruit and not a pickled variety. Also, this student, this friend, has supplied me with great recipes before so my trust level is high. The recipe is so easy. Sometimes I think that adds to a recipe. If it is something you can whip up quick it helps it taste better. The relish is raw, no cooking involved. That is one way that it is easy. It is a cranberry orange relish. It is delicious!
Cranberry Orange Relish
a little over a cup of cranberries
1/2 of a medium to large size orange
a little less than 1/3 C sugar
maybe a little salt
Remove the core from the apple. Leave the peel on. Then cut the apple into large chunks. Cut the orange into chunks — LEAVE THE PEEL INTACT. Put the cranberries, apple chunks, cut up orange WITH THE PEEL ON, sugar, and pinch of salt into the food processor or blender. And pulse until the ingredients are mixed up and finely chopped. Scrape the sides down, if necessary, in between pulses.*
I served it on some boneless pork chops. It was awesome. I figured since my husband likes Porky Pork Chops, which has apples, the relish with cranberries, apples, and oranges would be good. And it was. It was soooooooooooooo good. We had some leftover. And my friend mentioned eating it on crackers. So I wanted to try that. DELISH!
This relish is so good you don’t need to put it on anything, you can eat it by the spoonful!
It is also so good, I can imagine it on a variety of things. It would be good on chicken, on some salad greens, on pancakes, on waffles, on French Toast, or served as a fruit “bruschetta”. I don’t eat dressing/stuffing, but I imagine it would give your holiday dressing a little zip. I know . . . and I mentioned it in the post that netted me the recipe . . . that my sister-in-law put cranberries in her dressing so this would be just a little bit more umph!
It would be yummy as an ice cream topping. Perhaps it could even go on a fruit pie.
Really it can go anywhere your imagination goes. I wanted to post this recipe in time for Thanksgiving in case you wanted to use it for Thanksgiving Dinner. (Or Thanksgiving Lunch – as is the case with us because someone has tickets to the 49er game so we have to have dinner at noon!)
To see my friend’s write-up of the recipe (she used about 4 cups of cranberries or a 12 ounce bag – which she says is about 3 cups) go to my post and scroll down the comments. Then go make it and tell me what YOU put it on.
Thank you, again, for the recipe Joan!
Doesn’t this sound good? Doesn’t this sound easy? What are you going to put it on?