| cranberry relish |
can someone tell me how
to make Cranberry Relish?
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I don’t have access to my cookbooks right now, but I can tell you Jacques Pepin’s cookbook he did with Julia Child contains an amazing cranberry/citrus relish recipe, if you can find that book. I’d also search culinary websites like http://www.epicurious.com – bet you will find some good options there.
I’ve been wanting to answer this for HOURS – thanks to you, Lisa, I finally can now.
I’m going to give you an old family recipe, pmc – but it’s made with jello, so it’s kind of like a cranberry relish jello salad – don’t know if that’s what you had in mind. I only know this is delicious and I make it every Thanksgiving and every Christmas.
Cranberry Relish Salad
6-ounce strawberry Jello
1-3/4 Cup boiling water
12-ounce bag cranberries
1 large orange
1 sm. Can crushed pineapple (drained)
2 Cups sugar
1 Cup celery, diced
1/2 Cup chopped pecans
Bring water to a boil, slowly add jello and stir until dissolved. Allow to cool. Grind cranberries and orange in food processor. Put in large bowl, then mix with sugar, drained crushed pineapple, celery and pecans. When jello is cooled, add it and chill in refrigerator until fully set up.
Orange in my family’s recipe is also NOT peeled when it gets ground up. Forgot to mention that.
ok Ill mark that down thanks
thankyou somuch Duffy M
Ooooh – I decided to google cranberry relish recipes and found this one. It had RAVE reviews from other people who made it. It’s a version similar to my family’s, but without the jello, so it may be closer to what you wanted, pmc:
Cranberry Relish Recipe
12 ounces fresh cranberries
1 navel orange, scrubbed and cut into 8 pieces
2 apples, peeled and cut into 8 pieces
1 cup sugar
1/2 cup chopped pecans
Wash the cranberries and remove any stems, bad cranberries, or inedible stuff you find. Put half of the cranberries, orange (unpeeled), and apple into the food processor and pulse to chop coarsely. Some larger pieces are okay, but nothing big enough to choke on. Pour into a bowl and process the other half of the fruit. Put the rest of the cranberry mix into the bowl, add the sugar and pecans, mix well. If possible, refrigerate it overnight to allow the flavors to develop.
Hi Lisa,
I just opened my copy of the book and it’s called Cranberry Chutney in the book. I googled it-too lazy to type the entire thing-and it’s called Julia’s Cranberry Chutney online. I’ve made it a few times and my family really likes it.
Thanks Winelover! That was nice of you to do the legwork. I think it’s the best cranberry side dish I’ve ever had. Then again, I’m in love with Jacques Pepin. Julia was cool too!
tHANKS Lisa mall