Cranberry Relish
I know for a lot of people the cranberry sauce is all about opening a can. It can be so much more. Here are 2 recipes for a tastier alternative. The first recipe is the one my family always has for Thanksgiving. It is very tasty and makes a spectacular side. The secret, I think, is the dressing. The second recipe is also good- but a lot easier.
Cranberry Raspberry Salad
1 large box raspberry or cranberry gelatin
1 c. hot water
2 packages frozen raspberries, 10 oz., thawed
1 container cranberry-orange relish*
½ c. ginger ale
Dissolve gelatin in hot water. Gently fold in berries to avoid breaking them up. Fold in relish, but mix thoroughly. Stir in ginger ale and place salad in decorative mold and chill several hours or overnight. Make dressing
* If you can’t find the cranberry-orange relish you can make the recipe below and just use 1 cup of it in this dish.:)
Fruit Salad Dressing
2 eggs
½ c. sugar
½ c orange juice
½ c. pineapple juice
2 T. flour
juice of half a lemon
1 c. whipping cream, whipped
Combine all ingredients, except whipped cream, in a saucepan and cook, stirring constantly, until thickened. Mixture should coat a spoon. Cool and chill. Fold cooled mixture into whipped cream. Serve with cranberry or other fruit salads. Serves 6-8.
Cranberry-Orange Relish
12 oz. cranberries, rinsed and picked over
1 c. orange juice
1 T. grated orange peel
½ c. sugar, or to taste
1 c. toasted pecans or walnuts, coarsely chopped, optional
Combine all ingredients, except nuts, in a saucepan and cook, stirring often over medium heat. Cook until berries burst and mixture thickens, about 25 minutes, stirring more often as mixture thickens. Cool, stir in nuts and chill. Makes about 2 cups.
To toast nuts: Place whole nuts on baking sheet and cook in 350-degree oven for 15 minutes. Cool and chop.
