Five Cranberry Condiments for Thanksgiving

Tweet

Thanksgiving is just around the corner. Time to start planning the menu for your Thanksgiving meal. Don't forget to plan for your Turkey Day condiments! Cranberry sauces and relishes are one of my favorite parts of the Thanksgiving table. Here are five of my favorite cranberry condiments that I think are the perfect accompaniment to your Thanksgiving feast. These are some of the cranberry sauces etc. that I've made over the past few years. New this year is the orange cranberry butter recipe. I think it's fabulous on any yeast roll or muffin!

Cranberry-Orange  Butter

Cranberry-Orange Butter
1 cup butter, softened
1/2 cup whole berry cranberry sauce
2 teaspoons orange zest,( about the zest from one orange)
In a food processor or a mixing bowl, cream together the butter and orange zest. Add the cranberry sauce, mix until well incorporated.
** If you want a sweeter butter and 2 tablespoons of confectioners sugar and combine well. 

Jellied Cranberry Sauce with Apples

Cranberry Rum Relish

Cranberry Salsa

Cranberry Chutney

Here are a few other Cranberry condiments from around the web:

Cranberry Mustard, My Kitchen Addiction

Cranberry Relish, Simply Recipes

Cranberry Pineapple Relish, Spoonful.com

Linked to TidyMom.com

Cranberry Salsa

Tweet

With Thanksgiving just around the corner, I wanted to post this cranberry salsa. At my families Thanksgiving Day celebration, we prepare pretty much the same meal every year. It's sort of the unwritten law that foods can be added but none of the traditional dishes can be left off the menu from year to year. Everyone in the family has his or her favorite that must be included. This is even true with our cranberry sauces. We have some that want the kind from a can, others that demand a fresh cranberry relish, and some (me) that love this hot cranberry rum relish. I'm sure that this salsa would be wonderful with the Thanksgiving meal, but we already have more than enough cranberry sauces on our table. So I'm not going to make this one for Thanksgiving Day. No this salsa has an even higher calling. If you're from Alabama, or pretty much anywhere in the South, you already know that THE most important football game of the year is played the Saturday after Thanksgiving. No, the Super Bowl isn't being played early this year. This game is waaayy more important than the Super Bowl here in Alabama. It's the day the Iron Bowl is played, Alabama vs. Auburn, with a year of bragging rights at stake. If you are a native Alabamian, you're pretty much born into allegiance to one or the other of these two teams. While the game is being played, everything else is put on hold for those 3 or so hours. With a game of this significance, of course tailgating food is required. So whether you are an Auburn or Alabama fan or a fan of some other team that plays a game after Thanksgiving, this cranberry salsa is great for game day. If football isn't your thing, and you couldn't care less who wins the Iron Bowl (gasp! sacrilege!!) this spicy/sweet cranberry salsa would be divine on a sandwich of leftover turkey and sharp cheddar cheese...drool!
   

This salsa is the perfect addition to any holiday party!

Cranberry Salsa
Printable recipe

Ingredients:

1 (12-oz.) package fresh or frozen cranberries
1 tablespoon orange zest
1 navel orange, peeled and coarsely chopped
2/3 cup sugar

2 green onions, roughly chopped
2 jalapeño peppers, seeded and coarsely chopped
3 tablespoons coarsely chopped crystallized ginger
3 tablespoons chopped fresh cilantro*

Method:
1. Pulse cranberries in a food processor until coarsely chopped. Transfer to a bowl.
2. Pulse orange zest and next 6 ingredients in food processor 3 to 5 times or until orange, ginger, and pepper are finely chopped. Stir into cranberries; cover and chill 2 to 24 hours.

*Make Ahead: Prepare recipe as directed, omitting fresh cilantro. Freeze in an airtight container up to 1 month. Thaw in refrigerator overnight. Stir in cilantro just before serving.

Source: Southern Living Nov. 2011 (adapted)

Cranberry Rum Relish

Tweet

At some point in my adult life I've come to realize that despite all my efforts, I am in fact, beginning to turn into my parents. It's mostly in small ways. For instance, as a teen I couldn't figure out why on earth you'd want to spend a day cutting up fruit and putting it into jars and canning it. Mom would buy flats of berries or bushels of peaches or cucumbers etc. and have us kids help peel, cut, and ladle into jars. I thought this was not only an extremely boring way to spend the day, but it was practically on the verge of torture! After all canned fruit and preserves can be bought at the store and they're not that expensive. So why, was my question. Yes we had a big family, but it's just a jar of peaches! I remember quite clearly on one such peach preserving Saturday, swearing that I would NEVER. EVER. can ANYTHING when I was an adult! Of course I swore this quietly, to myself, as our grumbling had no affect on our mother at all. She'd just say that we wouldn't be complaining the next winter while we were eating whatever it was we were helping her preserve.
Then one day I find myself making strawberry preserves and fig chutney with great gusto. See right there no matter how hard you fight it, your parents slip in and take over your thinking. Now I completely get why Mom made her own bread and chopped up everything she could get her hands on and threw it in a jar or the freezer. Oh and it's not all torture to can things, in fact it's kind of fun...and the transformation is complete!
Recently I bought The Complete Book of Small Batch Preserving, and was very excited about it, I might add. It's full of all kinds of wonderful recipes for preserving almost anything. When I saw the recipe for Cranberry Rum Relish, I couldn't wait to make it. It's delicious and just tastes like the holidays. It would be great with turkey or chicken. I think it will be on our Thanksgiving table this year.

CRANBERRY RUM RELISH
1/3 cup dark rum (75 mL)
1/4 cup finely chopped shallots (50 mL)
Grated rind of 1 orange
3 cups fresh or frozen cranberries (750 mL)
1 cup granulated sugar (250 mL)
1/2 tsp freshly ground pepper (2 mL)

1. Combine rum, shallots and orange rind in a medium saucepan. Bring to a boil over high heat, reduce heat and simmer for a few minutes until rum has reduced and mixture is a syrupy glaze.
2. Add cranberries and sugar. Stirring constantly, continue to cook until cranberries pop and sugar is dissolved. Remove from heat and stir in pepper.

3. Process for 10 minutes for half-pint (250 mL) jars and 15 minutes for pint (500 mL) jars as directed below, or store in refrigerator up to 3 weeks.
Makes 2 cups (500 mL)

I had small amount of relish leftover after canning the rest. I made a turkey sandwich on rosemary bread with sharp cheddar cheese and just pressed it in a hot pan with melted butter for a few minutes. It made an incredible sandwich. Now I know how to use up that leftover holiday turkey!