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Wednesday, November 24, 2010

Chew on This | Holiday Cranberry Walnut Relish

Ah, cranberries, 'tis the season...
I am all for tradition at holiday time...but not for the Pilgrim's kind of cranberry dish...they could only wish theirs was this delicious!

Plump, super-tart cranberries, little bits of oranges and apples, nuts, and a splash of lemon will bring a bright tangy freshness to your holiday table.  You'll find this yummy relish sorta clears the palate between bites and keeps you going for the next course.  
And that's what it's all about!

This is what you will need:
Cranberries, sugar, oranges, orange zest, walnuts, apples, lemon, mint, a sprinkle of cinnamon,  and a beautiful bowl to serve it in.

Wash your berries and remove any mushy ones.

In a blender or a food processor, combine cranberries, juice of one orange, and splash of lemon juice.  Blend until coarsely chopped. 

Add the sugar, 1T of orange zest, and a sprinkle of cinnamon.  Blend until combined. 

Grate the orange and drop it in the blender.

Drop in the cinnamon.

Add to cranberries, 1 red cored apple that has been chopped into small pieces, and 2 oranges
which have been peeled and chopped into small pieces.  Drop in 1 cup of coarsely chopped walnuts, stir to combine.  Cover and refrigerate until ready to serve.

Before serving, chiffonade mint leaves and stir them into the cranberries. 

Pour this delicious tart and tangy relish into your most beautiful serving bowl and place a sprig of mint on the top for garnish.   Happy Thanksgiving!


Here is the recipe:

Holiday Cranberry Relish

1   bag of fresh cranberries
juice of 1 orange
splash of lemon
1 cup sugar
a sprinkle of cinnamon
2  large oranges, remove seeds and cut into small pieces
1  tart red apple, cored, and diced into small pieces
1 T orange zest
1  cup walnuts, coarsely chopped
Optional:  julienne a few mint leaves and sprinkle in relish just before serving, save a sprig of mint for the top
In  food processor or blender, blend cranberries, juice of 1 orange, and a splash of lemon juice
until coarsely chopped.  Now add the sugar and orange zest, then blend.

Pour cranberry mix into a bowl and add 1 red apple that has been cored and diced into
small pieces.  You don't have to peel the apple skin.   Peel 2 oranges and chop into small pieces.  Add coarsely chopped nuts and stir.  Refrigerate until ready to use (can be made 1-2 days ahead).

When ready to serve, chiffonade some mint leaves and combine with the relish.  Pour into your prettiest bowl and place a sprig of mint on the top for garnish.  Enjoy!

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