Sunday, November 18, 2012

Fresh Cranberry Orange Relish - Cathy


When my kids were little, I always made a traditional, cooked cranberry sauce (recipe here)--with one simple addition that Erin always demanded (that recipe coming up!).  One year I decided to try a back-of-the-bag recipe that called for all raw ingredients, and we loved it! Especially Erin; so now our family requires two cranberry sauces for every Thanksgiving dinner! Since we always seem to do an extra summer turkey dinner--usually on the grill, and with not quite all the fixings, this means that we make this sauce twice a year. 

This year was an extra-special early Thanksgiving dinner, and we did do all the fixings, as it was a send-off to Keegan right before he went off to Marine boot camp on October 9.  He will be in boot camp through his birthday, Thanksgiving, Christmas and New Year's, so we wanted to have a big family meal for him to think of and sustain him during some of those long, lonely days.  

We had a big Thanksgiving feast on the patio with a lot of family and friends (served in two seatings because Caity had to fly out early back to Portland, but Erin couldn't get off work in time to sit down with everyone else. So some of us ate twice! Not admitting anything...).  

This Thursday we will be missing him and holding him in our hearts, but are lucky enough to have his girlfriend, Jaymie joining us from California!  It will be like having a part of him there with us, and we are so pleased.  And another year still, of Caity being able to make it home from Portland.  We know we're awfully lucky to still be able to get her here for Thanksgiving.

So here's just one part of the big day!  We hope that you all have a wonderful, delicious, and peaceful Thanksgiving with much to be thankful for.

Two years ago: Thanksgiving Stuffing

what you'll need:

1 bag of cranberries
1 orange (you will be using the peel so organic is best!)
3/4 to 1 cup sugar (depending on how sweet you like it)

Wash and dry the orange and cranberries. 

Slice the orange into wedges and remove any visible seeds, if any.

Place half the orange wedges, cranberries and sugar in a blender or food processor and blend. Pour into a serving container and then do the other half. Allow to sit in the refrigerator for a few hours to soften and blend flavors.  Serve cold. 

I'm told this also freezes very well and is a great topping for leftover turkey sandwiches (thanks, "Taco"!). Enjoy! 

Two years ago: Thanksgiving Stuffing



2 comments:

  1. Cranberry Orange Relish is a staple in my family's holiday tradition. We have it with Thanksgiving and Christmas feasts, and it's something like applesauce where it's just as easy to make a big batch because it freezes well.

    You can make your life easier by using navel oranges (seedless) - look for ones with REALLY nice skins and no green on them. You don't have to blend it too finely, either - small chunks gives an excellent texture. You want to let it sit for at least a couple hours in the fridge before serving to let the flavors of the oranges and cranberries blend.

    We have this with the big dinner, but it's also AMAZING as a sandwich topping for leftover turkey sandwiches!

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    1. Great comments Taco, thanks! In fact, the recipe is supposed to say to allow the mixture to sit for a few hours first to soften and blend, but I was in a hurry and forgot to add that! Good catch! I will adjust recipe. I also like what you said about freezing--never thought about that, and sometimes I do end up with more than I want. Oh, and the idea for a sandwich topping? Makes me want one RIGHT NOW!!! Thanks again for great ideas and to know that it's also a part of your warm family traditions.

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