Cranberry Relish

[jtuck004]

2 Cups raw cranberries
2 skinned, cored apples
1 large orange
Cup or so of Walnuts

I put all that through a grinder (never used a food processor, but you don't want mush, so careful)
and then add a 1/2 cup sugar (some people like a cup or two). It sits out for little while, then I put it
in the fridge, often the night before.

Might try brown sugar this year, just to see what it tastes like.

[FarPoint]

1. I use the same ingredients

but cook mine whole on the stove-top. I use granny smith apples with skin on, large dice. I love this side dish! I

[Callalily]

2. Here is my all-time favorite cranberry recipe

Spicy Cranberry Sauce

Makes about 3 cups
Note: If using frozen cranberries thaw them before cooking. For a spicier sauce, add some or all of the ribs and seeds from the jalapenos.

2 teaspoon vegetable oil
1 red bell peppers, stemmed, seeded, and cut into ¼-inch pieces
2 jalapeño chiles, stemmed, seeded, and minced
1 shallot, minced
½ teaspoon salt
¾ cup water
¼ cup cider vinegar
1 cup packed brown sugar
12 ounces fresh or frozen cranberries (3 cups)

1. Heat oil in medium saucepan over medium heat until just shimmering. Add pepper, jalapenos, shallot and salt; cook, stirring occasionally, until pepper is softened, about 5 minutes.

2. Add water, vinegar, and sugar. Increase heat to high and bring to simmer, stirring to dissolve sugar. Add 1 ½ cups cranberries and return to simmer. Reduce heat to medium-low and simmer, stirring occasionally, until cranberries have almost completely broken down and mixture has thickened, about 15 minutes.

3. Add remaining 1 ½ cups cranberries and continue to simmer, stirring occasionally, until just beginning to burst, 5 to 7 minutes. Transfer to serving bowl and cool at least 1 hour before serving. (Sauce can be refrigerated for up to 3 days.)

[eShirl]

3. omg I am so making that

[jtuck004]

6. If I make another one, I will try this. It sounds really good. n/t

[Fortinbras Armstrong]

4. I just boil the cranberries in orange juice and sugar

Everyone just scarfs it up.

What I really dislike is Susan Stamberg's cranberry relish -- if you want the recipe, google it. It has a ton of horseradish, and the one time I made it, the only thing anyone could taste was the horseradish. As my youngest son put it, "cranberry relish for those who don't like the taste of cranberries."

[jtuck004]

5. I know, I heard that on the radio, how good it was. Never again.

I like to find ways to make food to eat without cooking, keeps more nutrients, so I always make this one. But sometimes I make two, and I may try that recipe with the peppers above. It sounds really good.