Cranberry Orange Relish8 servings
This cranberry orange relish is always a big hit at holiday potlucks. It is a great side dish with Tofurky. We even eat it as a topping for our pumpkin pie. The tangy cranberries and oranges create a perfect contrast with the sweetness of the pie. Don't laugh until you try it! Cranberry Relish Recipe
3 oz natural sugar 3 oz walnuts 1 medium orange with peel 12 oz fresh cranberries In a medium straight-sided bowl, weigh natural sugar. In a small wide bowl, weigh walnuts, then pulse them in a food processor. Add them to the sugar and stir together well. Wash the orange well. Cut it into 8 segments with a knife. Do not remove peel. Cut each segment into a few bite-sized pieces and remove seeds. Put orange pieces in the food processor and pulse until they are chopped but not pureed. Add to the bowl of sugar and walnuts and stir again. Spread the cranberries out on a baking sheet, a handfull at a time. Sort through them and discard any debris and spoiled berries. Wash them in a colander. Pulse in the food processor until they are in small pieces with no whole berries visible. Add to the other ingredients and mix all together well. Chill for 12 hours before serving, if possible. Comments: We always make a double batch of this relish for holiday dinners. It is a large amount, but we want some left over to eat with other holiday leftovers. It is even good on oatmeal for breakfast. We usually like to sweeten our desserts with dates and other fruit, but this cranberry recipe is best with sugar. Use a mild-flavored natural sugar like Florida Crystals or turbinado sugar. Also, you can buy extra cranberries and freeze them for months in plastic freezer bags. Yield = 24 oz 1 serving = 3 oz Calorie density = 43 calories/oz Calories per serving: 130 Fat: 7 g (45%) Protein: 1.9 g CHO: 17.1 g All of our recipes are written by weight. If you don't know how to measure food with a kitchen scale, please read these instructions before you start to measure any ingredients! |
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