Cranberry Sauce, Salad & Relish: 3 Favorite Recipes for Your Holiday TableBrooke McLay
Whether you believe in making cranberry sauce from the scratch, or you’d rather plop it ready-made from a can, we’ve got all the recipes you need for an absolutely delicious holiday. Though cranberries are tart and untasty when served by their lonesome, the addition of a few basic ingredients turns them into a true seasonal treat. Here are my favorite recipes for homemade Cranberry Orange Relish, cranberry sauce, and a fresh tasting Cranberry Jello Salad. Three recipes that will add a touch of color and a lot of crave-worthy flavor to your Thanksgiving menu. Enjoy!
Simple & Refreshing Cranberry Orange Relish
Don’t be decieved by the simple list of ingredients. This quick relish is absolutely delicious! A great way to lend fresh, cranberry flavor to your holiday table.
1 bag (12 oz) fresh or frozen cranberries
3/4 cup sugar
1 teaspoon ginger
1 (11 oz) can mandarin oranges, drained
Zest of 1 orange
In a food processor, pulse cranberries until chopped. Add remaining ingredients and pulse until very finely chopped. Refrigerate before serving.
No Stove Needed Cranberry Sauce
1 bag (12 oz) frozen cranberries, thawed
1â„2 orange, cut up (with peel)
1â„2 apple, diced (with peel)
3â„4 cup sugar
In a food processor, pulse all ingredients until desired texture is achieved. If desired, heat in microwave before serving.
Cranberry Jello Salad
This recipe is so simple, but the additon of almond extract makes it soooo tasty. A welcome addition to any holiday celebration.
1 can (20 ounces) crushed pineapple, in juice
2 (3 oounce) packages Raspberry JELLO
1 Can (16oz) whole berry cranberry sauce
2/3 cup chopped Walnut pieces
1 apple, chopped
1 teaspoon almond extract
Drain the pineapple, reserving the juice. Add enough water to the juice to equal 2-1/2 cups. Transfer to a medium saucepan and bring to a boil. In large bowl, sprinkle Jello powder, then whisk in the boiling water mixture until completely dissolved. Stir in pineapple, cranberry sauce, walnuts , apple, and almond extract. Pour into a 9×9 pan or large gelatin mold. Refrigerated 2 1/2 hours or until firm. Serve topped with whipping cream.