- See more at: http://blogtimenow.com/blogging/automatically-redirect-blogger-blog-another-blog-website/#sthash.2lzcOnhH.dpuf Nothing but Delicious: Tradition is Delicious: Cranberry Relish

Tradition is Delicious: Cranberry Relish

Most people are scared of fresh cranberries, don't you think? I see them more in centerpiece decoration than in food during the holidays. And to me, that's a true shame. Cranberries are fantastic, you just have to know what to do with them! 
My Mom has literally made cranberry relish every single Thanksgiving and Christmas of my entire life. It's easydelicious and unequivocally festive. It stays good for weeks and you can eat it on almost anything. On what, you ask? Well...
I love eating cranberry relish on top of warm, creamy oatmeal in the morning. I once did this while wearing flannel pajamas and watching the first snowfall of the year. I felt like I was in a movie. 
Another favorite in my house is cranberry relish on top of buttered and toasted angel food cake. Yes, it's a dessert, but I also eat this for breakfast. Can you believe I made all of this lovely vanilla custard to drizzle on top of the cake in my photo and forgot to use it? 
And of course, cranberry relish belongs smack-dab on top of your Thanksgiving turkey. I actually prefer it to gravy. I could go on and on! Okay I will, but only for a bit longer. I also eat cranberry relish in sandwich wraps, with crackers and sharp cheddar cheese and I stir it into the batter when making muffins. Hopefully you will come up with your own traditions for my favorite holiday food. Happy Thanksgiving! 

Cranberry Relish:
1 bag fresh cranberries (10oz or 16oz will do)
1 orange
1 Fuji apple
1 cup walnuts*
1 1/4 cups white sugar*

Slice orange (skin, pith and all!) and apple into quarters. Remove any seeds or stems. Pulse one ingredient at a time (except for sugar) in a food processor or blender until you have pieces the size of shelled pistachios. Mix everything together with sugar in a large bowl. Cover with plastic wrap and let sit overnight before serving. 

* I buy baking walnuts so I don't have to put them in the food processor at all. 
* The original recipe calls for more sugar. I usually start with one cup and then add more the next day if needed. Remember: you can always add sugar but you can't take any out! 

8 comments:

Katie said...

sugah

Ellen Mallernee Barnes said...

this looks so amazing. I love all your ideas for it, too. And as an angel food cake fan, I've never thought of toasting it. Yum :)

Yadsia @ShopCookMake said...

I'm one of those people who is afraid of fresh Cranberries. I love them dried with some granola, but have never had a fresh one. Hopefully this post will help me experiment a little.

HMMessinger said...

Ellen, toasting angel food cake is sooo good, but trust me, you gotta use the butter!

Yadsia, my cranberry relish actually tastes a little like the orange flavored dried cranberries. I think your fear is quickly coming to an end! I'm making this cranberry recipe tomorrow:: http://www.epicurious.com/recipes/food/views/Easy-Cranberry-Apple-Cake-360870
I'll let you know how it turns out :)

viveksurti said...

Great blog and great pictures! Thanks for the follow on twitter - looking forward to following you!

HMMessinger said...

Same to you, sir!

Rebekka Seale said...

Thank you! I'm supposed to bring cranberry sauce to the dinner I'm attending and I believe I just found my recipe.

xx
Rebekka

Sarah said...

I will definitely have to start making things with cranberries! They are so delicious. :]

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