Why are many people looking for cranberry relish recipes this week?
Here is a recipe for cranberry relish, one of the staples of Thanksgiving. From instructables.com: Cranberry Relish Cranberry Sauce is a Thanksgiving staple that everyone has come to expect to be served with their Turkey, Mashed Potatoes, Yams and Green Bean Casserole. Personally, I’ve always considered the stuff in a can to be slightly less than edible. Then there’s the home made variety of boiling the berries and sugar in water to made a more palatable jelly. Again, to me it’s just too sweet and not that much better than the canned stuff. There is so much flavor in fresh (or frozen) cranberries that it shouldn’t be destroyed by cooking it! This Cranberry Relish recipe is so good, you’ll never consider exposing a cranberry to heat again. It’s also so easy to make, you’ll have more time for the main dishes. This recipe should be prepared the day before serving so the relish has the time to set up. step 1 Ingredients The ingredients
This sweet and tart relish, affectionately named “pucker-up cranberry relish” by my friends, is much more refreshing than commercial cooked relish and takes about as long to make as it does to open a can. Leftovers are great for breakfast, with plain yogurt. The cranberry-orange combo is very high in vitamin C, much of which is lost in cooked cranberry sauce. Skip to next paragraph Recipes for Health Each week this series will present recipes around a particular type of produce or a pantry item. This is food that is vibrant and light, full of nutrients but by no means ascetic, fun to cook and a pleasure to eat. See previous recipes » Related Recipes for Health: Savory Cornbread Stuffing (November 17, 2009) Recipes for Health: Mushroom Ragout ‘Gravy’ (November 18, 2009) Recipes for Health: Sweet Potato, Pumpkin and Apple Puree (November 19, 2009) 1 bag fresh cranberries 1 whole navel orange, preferably organic, skin included, washed and cut into chunks 1/2 cup shelled pecans 1/3 cup mil
This sweet and tart relish, affectionately named “pucker-up cranberry relish” by my friends, is much more refreshing than commercial cooked relish and takes about as long to make as it does to open a can. Leftovers are great for breakfast, with plain yogurt. The cranberry-orange combo is very high in vitamin C, much of which is lost in cooked cranberry sauce. Skip to next paragraph Recipes for Health Each week this series will present recipes around a particular type of produce or a pantry item. This is food that is vibrant and light, full of nutrients but by no means ascetic, fun to cook and a pleasure to eat. See previous recipes » Related Recipes for Health: Savory Cornbread Stuffing (November 17, 2009) Recipes for Health: Mushroom Ragout ‘Gravy’ (November 18, 2009) Recipes for Health: Sweet Potato, Pumpkin and Apple Puree (November 19, 2009) 1 bag fresh cranberries 1 whole navel orange, preferably organic, skin included, washed and cut into chunks 1/2 cup shelled pecans 1/3 cup mil
Here is a recipe for cranberry relish, one of the staples of Thanksgiving. From instructables.com: Cranberry Relish Cranberry Sauce is a Thanksgiving staple that everyone has come to expect to be served with their Turkey, Mashed Potatoes, Yams and Green Bean Casserole. Personally, I’ve always considered the stuff in a can to be slightly less than edible. Then there’s the home made variety of boiling the berries and sugar in water to made a more palatable jelly. Again, to me it’s just too sweet and not that much better than the canned stuff. There is so much flavor in fresh (or frozen) cranberries that it shouldn’t be destroyed by cooking it! This Cranberry Relish recipe is so good, you’ll never consider exposing a cranberry to heat again. It’s also so easy to make, you’ll have more time for the main dishes. This recipe should be prepared the day before serving so the relish has the time to set up. step 1 Ingredients The ingredients
