Cranberry relish/salsa

[blaze]

One of my favorite side dishes that shows up every year at our T-Day "potluck" is a cranberry relish.

One bag (12oz or three cups) cranberries, rinsed and drained
One can (8oz) water chestnuts, drained
One cup lightly packed cilantro
One Tbsp Dijon mustard
1/4 to 1/3 cup sugar

In a food processor, coarsely chop cranberries, water chestnuts and cilantro. Stir in mustard and sugar to taste.

Sadly, I didn't have cilantro or water chestnuts, so I went with the following recipe

12oz cranberries
1 orange (little cutie, skin and all)
1 granny smith apple peeled and cored
1/4 t ground ginger
1/4 t ground cloves
1/2 Cup sugar

Just blitz it all in the food processor (I started with just 1/4 cup sugar but may add more. I'll wait to taste it tomorrow)

I REALLY, REALLY love the first one... but I just could not justify yet another trip to the grocery store.

[Lefta Dissenter]

1. yum!

They both look delicious!

[Callalily]

2. Your recipe sounds yummy!

Here is my favorite cranberry recipe.

Spicy Cranberry Sauce

Makes about 3 cups
Note: If using frozen cranberries thaw them before cooking. For a spicier sauce, add some or all of the ribs and seeds from the jalapenos.

2 teaspoon vegetable oil
1 red bell peppers, stemmed, seeded, and cut into ¼-inch pieces
2 jalapeño chiles, stemmed, seeded, and minced
1 shallot, minced
½ teaspoon salt
¾ cup water
¼ cup cider vinegar
1 cup packed brown sugar
12 ounces fresh or frozen cranberries (3 cups)

1. Heat oil in medium saucepan over medium heat until just shimmering. Add pepper, jalapenos, shallot and salt; cook, stirring occasionally, until pepper is softened, about 5 minutes.

2. Add water, vinegar, and sugar. Increase heat to high and bring to simmer, stirring to dissolve sugar. Add 1 ½ cups cranberries and return to simmer. Reduce heat to medium-low and simmer, stirring occasionally, until cranberries have almost completely broken down and mixture has thickened, about 15 minutes.

3. Add remaining 1 ½ cups cranberries and continue to simmer, stirring occasionally, until just beginning to burst, 5 to 7 minutes. Transfer to serving bowl and cool at least 1 hour before serving. (Sauce can be refrigerated for up to 3 days.)

[blaze]

4. Oh! I forgot about jalapenos!!

I know I saw a number of recipes with jalapenos (which I actually have in the fridge) and I forgot all about them.

Most of the recipes I saw didn't simmer or cook things down, but I suspect that would be very tasty on a cracker... with some brie!!!!!

[MadLinguist]

3. My mother makes the 2nd one, and it is fantastic.

It is great with the original turkey dinner, great on turkey sandwiches, including the BBQ version we usually make, and great even to mix a bit of into a salad. Keeps for a long time too.
Sadly, I am making it on my own this year, til the next time I can safely join my parents for a meal

[blaze]

6. It's just me this year too.

I think I may have to pawn some off on a couple of neighbors!

[Dave in VA]

5. Just finished making this

today. Usually have 15 people for dinner on turkey day, but this year it's just wife, myself and my 91 yo mother.

Still made the same amount. Going to freeze the leftover and have some for Christmas dinner this year!

Enjoy...

https://www.oceanspray.com/en/Recipes/By-Course/Sauces-Sides-and-Salads/Cranberry-Chutney

[blaze]

7. Oh! I love the raisin addition!! nt

[Dave in VA]

8. The chutney is delicious.

Serve it at room temp with cream cheese on club crackers!

YUM!

[Cracklin Charlie]

9. The second one sounds like the one I loved as a kid in the south.

We sometimes had three different cranberry relishes. I love the stuff.

But since moving to Missouri many years ago, I’ve never seen it at the Thanksgiving table unless I brought it myself. And nobody but me knows how good it is.

People don’t know what’s good.

[blaze]

10. Growing up, we only had canned cranberry sauce, which I wasn't a fan of.

It wasn't until our (friends with no family in town) "potluck" tradition began, over thirty years ago now, that I was introduced to cranberry relish! What an wonderful surprise it was!!

[Cracklin Charlie]

13. Confession:

I even like the stuff in the can.

Happy Thanksgiving!

[Kali]

11. just got my friend's version

so pretty and tasty too, gotta use the Fritos scoops, they are the perfect shape and salt level

1 12 oz bag fresh cranberries
1/4 cup green onions
1/4 cup cilantro
2-3 fresh jalapenos (& I usually add a serrano or 2 depending on the audience)
1/4 tsp cumin (I use heaping)
Dash salt
Between 1/3 -1/2 cup sugar
2 Tablespoons lemon or lime juice

I use a food processor (bought one just for this after trying to do it in a blender-- lots of bad words)
I put in about 1/2 the cranberries, then the onions (cut in about 1 inch lengths), then the cilantro and the other half of the cranberries, followed by the rest of the ingredients. Then just pulse until chopped to your liking. Putting the onions & cilantro in the middle makes it chop & mix nicely.
This is a forgiving recipe, none of the amounts are written in stone.
I like whipped cream cheese and fritos scoops. But have also been known to eat it out of the bowl with a spoon!

[blaze]

12. Ooooh! With cream cheese!!

Yummers!

I've got some regular cream cheese in the fridge... and two baguettes. One will be used to make a french dip sandwich. Now I think I will slice up the other one and toast the slices, spread some cream cheese and add some salsa on top!

Thanks for the idea!

[pansypoo53219]

14. always liked my grandpa's ground raw cranberries + 1 whole orange + sugar to taste.

but i will be making cranberry fluff, no marshmallows.

[blaze]

15. Had to google cranberry fluff

Sounds wonderful! One of the recipes I saw included coconut which sounds tasty to me! And I agree with you about no marshmallows.

[pansypoo53219]

16. i also keep it frozen. i like cold stuff.