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Cranberry Relish Recipes for Thanksgiving or Any Fowl Day

November 11th, 2010 · 2 Comments

Thanksgiving countdown: 2 weeks. Have you made your plan yet and started pulling it all together?

Every cooked turkey -roasted, brined, fried or grilled – deserves cranberries alongside, and the leftover sandwiches the day after are lost with it.

Here, then, are three cranberry relish recipes and a cranberry chutney recipe to choose from.

This one is from my friend Susan Nefzger, whose mom, Billie Nefzger, has made this “forever,” she says. Double it to have enough for a crowd or for leftovers.

Cranberry Sauce with Oranges and Pecans

  • 6 ounces fresh cranberries, washed and picked over
  • 1 cup sugar
  • 1/2 orange, skin on, de-seeded
  • 1/4 cup broken pecans

Put washed cranberries and sugar in medium saucepan. Cut the orange into small pieces and add to saucepan. Cover with water just to top of berries. Heat over medium to medium-low heat till slowly simmering; cook until mixture thickens, stirring occasionally – 30 to 40 minutes.  Stir in pecans, and taste for sweetness. If needed, add more sugar a teaspoon at a time, stirring and tasting. Cook 5 minutes more. Pour into a bowl to cool; refrigerate until serving.

Makes about 1-1/3 cups relish.

Here’s a recipe that bakes in the oven! It’s from my friend and fellow food blogger, Maureen Clancy.

World’s Best Cranberry Relish

  • 1 bag (12 ounces) fresh cranberries
  • ½ cup water
  • 1 cup sugar
  • ¾ cup orange marmalade
  • Juice of 1 lemon
  • 1 cup toasted walnuts, lightly crushed

Preheat oven to 350 degrees.

Rinse cranberries, picking out any spoiled ones. Place cranberries in deep 2-quart baking dish with lid. Add water and sugar. Cover with foil and place lid firmly on top. Bake for one hour, stirring lightly after 30 minutes.

Remove from oven. Add marmalade, lemon juice and walnuts. Stir well to combine. Cool and refrigerate until ready to serve. Refrigerate leftovers.

Makes about 2 cups.

This easy take on the cranberry sauce comes from Barbara Rolek, who writes about Eastern European food for About.com

Polish Cranberry-Currant Sauce

  • 1 (14-ounce) can whole-berry cranberry sauce
  • 1 cup red currant jelly
  • Juice of 1/2 lemon
  • 2 teaspoons brown mustard
  • Salt as desired
  • 1 jigger red wine (optional)

In a blender container, combine all ingredients except salt and wine, blending until smooth. Adjust seasoning and add wine, if using. Chill and serve with game and poultry.

(Barbara Rolek writes recipes and informative articles on Polish and other Eastern European foods for About.com – read more here.)
This is one I like and have made (I vary mine each year). Instead of all the spices, I just use pumpkin pie spice. The recipe is a variation of one printed on the Oceanspray.com site, which has a number of cranberry recipes to choose from, but I have seen it in several community cookbooks (though maybe they got theirs from OceanSpray, too).

Spiced Cranberry Chutney

  • 1 cup water
  • 1 cup sugar
  • 1 12-ounce package fresh or frozen cranberries
  • 1/2 cup vinegar
  • 1/2 cup raisins
  • 1/2 cup peeled, diced apple, Granny Smith preferred
  • 3/4 teaspoon apple pie spice, OR  1/4 teaspoon cinnamon, ginger, allspice and a pinch of ground cloves

Combine water, sugar and cranberries in a medium saucepan. Bring to a boil over medium heat.

Add remaining ingredients, stirring well. Reduce heat and simmer 20 minutes or until apples and cranberries are tender. Pour into a bowl to cool; refrigerate overnight. Bring to room temperature before serving.

Makes about 2 1/2 cups. Note: The mixture does not freeze well.

Tags: Holiday cooking · Recipes: What's Cooking!

2 responses so far ↓

  • 1 Dale Carlson // Nov 11, 2010 at 11:23 am

    Jan – I am a faithful user of your Serrano Ginger Cranberry Chutney. I clipped the recipe years ago from one of your columns. It is a hit 100% of the time and I now make larger batches for holiday gifts. Many thanks for providing what has become a family holiday tradition.

  • 2 Jan Norris // Nov 11, 2010 at 11:30 am

    How about sharing that with my readers on JanNorris.com?

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