Create this fresh cranberry relish with nuts for your holiday gathering. People will think it is the best relish they have ever tasted.
I make a raw cranberry salad with oranges and apples for Thanksgiving every year. My friends and family always request it.
I usually double the recipe and share it with friends and neighbors. They await this for their meal each year. Yes, that is a lot of cranberrychutney since this recipe makes 8 cups.
This is truly the best cranberry relish with pecans that I have ever had! It is also tasty when you make it with walnuts, but it works without nuts at all, too.
Cranberry Relishwith Nuts Recipe
You will love this cranberry sauce recipe because:
no cooking is involved
can be made with or without nuts
you will get so many compliments and requests for the recipe
goes well with all sorts of dishes
Plus it is the perfect use for a bag of cranberries.
This Thanksgiving recipe is so easy to make! It is the perfect make-ahead side dish, as the flavors blend together nicely when made a day or two in advance.
Chop the cranberry in a food processor and place in a mixing bowl.
Core and the apples, then process them into small pieces. Move to the bowl.
Peel and section the orange and chop it in the food processor for a very short time.
If using fresh mandarin oranges, peel and section, then add them to the orange above. Otherwise, drain the can and add directly to the mixing bowl.
Add the entire can of crushed pineapple to the bowl.
Stir all the fruit together until well combined.
Mix in the sugar.
If using nuts, chop and stir them in.
Refrigerate until ready to serve.
The same preparation technique is used for Cranberry Salsa.
The diagram below shows you how I make this recipe layer by later in a 2 Qt Glass Bowl. This is the bowl I refrigerate the relish in.
This is what the recipe looks like, all stirred up. Can you believe how much of the red from the cranberry comes through when it is mixed? Yum!
Crazy for Cranberries
Cranberry season is one of my favorites of the year. I cannot seem to get enough cranberry. I have also made Cranberry Pepper Jam.
This cranberry-orange apple relish goes with just about anything. I have added it to a salad, eat it for breakfast, and put it alongside various casseroles. You can even eat it with Cranberry Muffins.
My sister and I text each other whenever we find a new food or dish that goes well with it. It is not too tart or sweet, so it goes with many different foods.
I made several batches of this in November and December. This Fresh Cranberry Relish is perfect for Thanksgiving and Christmas.
What would you eat this cranberry orange pineapple relish with? Check out my Cranberry Apple Crisp.
Yield: 8 cups
This is the best cranberry relish, made with fresh cranberries, pecans, and other fruit.
Prep Time20 minutes
Total Time20 minutes
Ingredients
1 bag fresh cranberries (12 oz)
1 fuji apple
1 granny smith apple
1 orange or tangerine
1 small can of mandarin oranges or 2-3 fresh mandarin oranges
Typically, "cranberry sauce" refers to a cooked product while "cranberry relish" is uncooked (the cranberries instead are broken down in a food processor or other manner)—however, some recipes use these phrases interchangeably.
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.
One of the best foils for bitter flavors are acidic ingredients, like citrus juices or vinegars. Their sharp tang counteracts bitter flavors without having to add extra sugar.
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.
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! Thankfully, buying cranberry sauce at the store is not the only option.
Cranberries naturally contain the flavonoid, proanthocyanidin (PAC) and other polyphenols that have potential health benefits such as fighting infection and healthy aging. 1 cup of fresh, chopped cranberries has 5.1 g of fiber, 94 mg of potassium and over 20% of the daily value of vitamin C.
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.
Spirits are a wonderful addition to cranberry sauce, but remember that a little goes a long way. Go with spirits and fortified wines used to make other sauces, and start with port, sherry, madeira, marsala, sweet vermouth, or even bourbon. Add it to your sauce a teaspoon at a time until you get the flavor you want.
If you'd prefer, you could use simple syrup, coconut sugar, cane sugar, sugar-free sweetener, maple syrup, or raw honey. You could also omit the added sugar and make an unsweetened cranberry juice if you'd prefer. Fresh Citrus: oranges and lemons add sweet and acid to balance the cranberries tartness.
It's perfectly fine to serve up cranberry sauce — whole berry or jelled — straight out of the can. But in my experience, heating the canned sauce up takes its flavor to the next level. Plus, it becomes a little more aesthetically pleasing.
Is cranberry sauce supposed to be hot or cold? Either! Some prefer to have it served fresh and warm, straight out of the pot, while others need it completely cooled down to enjoy the flavours. Personally, we prefer cooled sauce.
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 can be served either as a gooey liquid or as a solid jelly. The jellied version is solid enough to retain the shape of the container in which it's placed whereas the sauce version is much more fluid. The difference between the fluid sauce and the jelly versions comes down to pectin.
The major variation you're likely to come across is "whole berry" versus "jellied." The only difference between them is that the jellied sauce is cooked until the berries have completely broken down.
Introduction: My name is Barbera Armstrong, I am a lovely, delightful, cooperative, funny, enchanting, vivacious, tender person who loves writing and wants to share my knowledge and understanding with you.
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