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This no-cook cranberry relish has been a family favorite for years.
Not “over the top”, but certainly beyond the norm and steps it up many notches beyond a can of jellied cranberries.
It is fresh and crisp tasting, a pleasant surprise from all the “gloppy” stuff also on the menu. Adds appealing color to the table as well!
Not to mention EASY, and best made several days ahead of time, so the flavors can meld. One thing to scratch off your to-do list! (Made mine this AM.)
1 bag whole cranberries (12 oz.)from the produce section. (Kroger stores are selling 2 for 1 this week.) Wash.
1 medium size orange, unpeeled and quartered. (Remove seeds as best you can, but dont stress over it much.)
3/4Cup- 1Cup sugar. I start with 1/2 cup, and gradually add more to taste.
Place 1/2 of the cranberries and 1/2 of the orange into a food processor, and pulse for about 3-5 seconds Scrape the mixture with a spatula, and resume pulsing for about 2 seconds. Or until it is the consistency you like.
Scrape into bowl, and repeat the procedure with the remaining orange and cranberries.
When you have both batches prepared, and all in 1 bowl, add sugar to taste.
Refrigerate for up to 2 weeks.
Last year’s Free Republic Cookbook Link
http://www.freerepublic.com/focus/f-chat/2818541/posts
Lots of great recipe ideas for Thanksgiving
(Updated links for this year on my profile page for easy look-up of other great FReeper recipes)
Instruction error on my cranberry relish. Don’t know what I was thinking. Orange should be cut into 1/8th. Put 4 orange pieces in each food processor batch.Not a disaster if you do it the other way, buteverything is more uniform