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Posts Tagged ‘Thanksgiving’

Tart cranberries are sweetened with sugar and an orange to create a relish perfect for the Thanksgiving table, a topping for breakfast favorites like french toast and waffles, or a spread for turkey sandwiches.

Cranberry Orange Relish

I think I’ve mentioned before, but I’m not really a big fan of Thanksgiving. I can take or leave most of the food, and pretty much never host. I’ll bring a dish to a friend’s house when we crash their dinner, but the lack of Thanksgiving recipes on this blog give you an idea of how little I get excited about the holiday. I eschew the standard pumpkin or pecan pies for a cranberry pear tart, or maybe, as a homage to the traditional, a chocolate pecan pie. I’ve got some lovely cranberry appetizers on this blog, which scream fall and Thanksgiving appetizers to me. That’s as close as I’ve really gotten to Thanksgiving recipes on this blog.

Until now. This cranberry orange relish recipe is similar to one my uncle brought one year to Thanksgiving at my parents house, when I was growing up. Compared to the canned cranberry… sauce? gelatin? that my mom used to buy, this was wonderful. Tart cranberries sweetened with sugar and orange, with a hint of Grand Marnier – yum! It’s a wonderful side dish/condiment for your Thanksgiving table, or even better – a topping for brie, pancakes or french toast, or a spread for Thanksgiving Leftover Sandwiches.

Cranberry Orange Relish

Thanks again to Caroline at Caroline’s Cooking for hosting #CranberryWeek again! Be sure to scroll down to check out more fall cranberry recipes for all occasions!

Cranberry Orange Relish #CranberryWeek

Ingredients

  • 1 12-ounce package fresh for frozen fresh cranberries (see note below)
  • 1 medium orange, cut into eighths, not peeled with seeds removed
  • 3/4 c. granulated sugar
  • 3 Tbs. Grand Marnier

Instructions

  1. Place cranberries and orange slices into the bowl of a food processor. Pulse until desired consistency.
  2. Transfer to a glass bowl. Stir in sugar and Grand Marnier.
  3. Refrigerate at least an hour, or until serving.
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Recipe Notes:

  • I used frozen cranberries in this recipe, which gives it a more liquidy texture (like in the photos above). If you use fresh cranberries, the relish will have much less liquid.
  • This recipe was adapted from Ocean Spray Cranberries.
  • Relish may be frozen for future use on pancakes, waffles, sandwiches, baked brie, or for use in other recipes. I recommend freezing in 2 Tbs. portions (i.e. in an ice cube tray) or in 1 cup portions.
Cranberry Orange Relish on Books n' Cooks

See all the other recipes being shared today as part of Cranberry week – follow #CranberryWeek on social media for all the tasty cranberry creations:

My family has never really had any big Thanksgiving traditions. Sometimes we would spend the day with my extended family, and sometimes my immediate family would eat a quite dinner alone. It’s just the way it was, with most of my family spread out across the U.S. I was never impressed with the holiday – I didn’t care much for most of the food and I couldn’t stand the football games that would play on the television through the day. My husband, on the other hand, always had big family dinners with the extended family (just about everyone lived within a couple hours of each other). And, the true southern family that they are, there was lots of football.

Since neither of our families live nearby, the hubby and I usually celebrate Thanksgiving among friends. We don’t usually host, since our big holiday party is in early December, and to be honest, I’m squeemish when it comes to handling a turkey. They’re big and slippery, and I hate pulling the innards out.

This year, we get the honor of hosting not only my family for Thanksgiving, but my hubby’s family as well. We’re thrilled to have everyone traveling to spend the holiday with us, and I’m thrilled that I will have a lot of people to delegate the turkey-touching to. (Hubby doesn’t know it yet, but he’s cleaning the turkey and brining it!). There will be 9 of us, including one vegetarian.

I put together the below menu, with what I hope will be a mix of the traditional foods from both of our families as well as some new favorites.

Happy Thanksgiving!

2011 Thanksgiving Menu

Serves 8-10

Appetizers & Cocktails

Cranberry Lime Bellinis
Spinach-Artichoke Dip
Deviled Eggs
Veggies with Ranch Dressing
Butternut Squash Soup

Dinner

Roast Turkey with Sage Butter
Stuffing with Pine Nuts & Fennel
Stuffing with Sweet Italian Sausage
Baked Sweet Potato Casserole
Cheddar Macaroni & Cheese
Italian Green Bean Salad with Asiago
Dinner Rolls
Salad
Canned Cranberry Sauce

Dessert

Chocolate Chip Cookies
Molasses Cookies

Caramel Apple Cheesecake Pie
Chocolate Espresso Pecan Pie

Favors

Soft Frosted Sugar Cookies

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Books n’ Cooks is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program. Some links on Books n’ Cooks may be affiliate links – links books and kitchen supplies that I love and would recommend. If you click on the link and purchase, I make a very small percentage (at no additional cost to you!) which goes towards maintenance of this blog. Thanks for your support!

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