Wednesday, November 19, 2008

Deb's Cranberry Relish

imageJust in time for Thanksgiving, a Cranberry-Orange Relish recipe you are gonna love!  ♥  All the credit for this recipe goes to my talented sister, Debbie. She's an excellent cook!  When I grow up, I want to cook like her. She was kind enough to walk through the recipe with me and give hints throughout. I'm gonna pass those along to you.  Just a heads up -- this yummy relish is addicting. Don't say I didn't warn you...

 

Deb's Cranberry Relish


1 lb. fresh cranberries (Deb uses 1  1/2 package)

2   1/2 cups of sugar

1 whole orange, including the peel

1 large (6 oz.) package of lemon jell-o

1  20 oz. can crushed pineapple

 

Empty the cranberries from the package. Remove any mushy or fermented-looking berries. Grind the cranberries in a food processor or blender. Grind them pretty fine. Add the sugar and let the mixture stand 3 hours. Do not skip this step.

Grind the oranges in the blender now: cut each orange in 8 pieces (remember to take off the stickers!) and throw them in, peel and all. You want to grind the pieces until there are no big chunks left. Look for an even texture.

Take the pineapple and strain it, saving the juice.  Heat the pineapple juice with enough water to make one cup. Stir in the jell-o until dissolved, then add pineapple and ground orange. Make sure it's mixed well. Add this to cranberry mixture.

Let this set up in the fridge overnight. Use it for your meal, or freeze it in several small freezer containers. Deb uses Gladware ...

Enjoy!

 

Deb's Hints:

♥   Make this now! :-) Fresh cranberries are only available a short time during the year. (You can find them through December 1st in most places.) Do not use canned or frozen cranberries for this recipe. Only fresh cranberries will work.

♥   Since fresh cranberries are not available all year round, Deb suggests doubling this recipe (at least!!) and freezing the extra. Trust me -- you will be glad you did!

♥   This relish goes great with turkey, ham, pork, chicken...

♥   This relish freezes very well and keeps in the fridge a good long time.

♥  These make great early Christmas neighbor gifts!

 

Wendy adds:

♥  This stuff is awesome at Thanksgiving Dinner, and we adore it on Deb's Leftover Turkey Sandwiches! I'll share that recipe, too, if you want.

5 comments:

Sandy said...

yummy, very similar to what I make. great advice to freeze!

Julie and Zane Family! said...

-MMM- I am going to try that this year, thanks for the recipie!

Pattie said...

Hi Wendy -

YUM! This relish looks good enough to eat! Thanks for taking time to post it, and thank your sister for sharing.

I also wanted to thank your SIL for coming up with the lunch-bag project. I think that's a wonderful idea! Talk about reminding all of us of the things we should be grateful for!

My hubby and I host a Holiday Open House each year, here at our home, where we have 75-100 people stop by. I’ve been thinking of including a note on this year’s invitation, asking everyone to bring an item for the food pantry. Your post just confirmed for me that it’s the right thing to do. Thank you!

Elena said...

My MIL makes something very similar to this and I absolutely LOVE it!! Thanks for sharing, I'm making this for Thanksgiving!

Rebekah said...

I made this last year and cranberry sauce has seemed so...inferior...ever since. Does this make me a relish snob?

Thank you for passing this on. What talented sisters I have!