Archive for December 26th, 2010


Fresh Ginger Root & Cinnamon, BlackBerry Shots, Golden Valley, Minnesota, November 2010, photo © 2010 by QuoinMonkey. All rights reserved.

During the Holidays, friends and family shared two cranberry dishes that were so delicious, I’ve saved the recipes for next year. I thought I’d post them on red Ravine so they would be easy to find next time I want to whip them up. The recipes are fast and easy. Maybe you’ll want to try them, too. Even if you are not a cranberry lover, I guarantee they will not disappoint you!


Liz made this fresh and tangy Cranberry-Orange Relish for one of our Holiday dinners. It was even better after we left it in the fridge for a day or two. You can spread it on leftover turkey sandwiches to add a little zest; it’s also good with roast pork or chicken. One ingredient that really makes this cranberry recipe sing is the fresh ginger root (a spice that is also a winner when it comes to motion sickness!).

Cranberry-Orange Relish

12 ounces cranberries, fresh
1 medium orange, navel, washed, unpeeled & cut into chunks
1 cup sugar
1 piece ginger root, fresh, peeled, about 1-inch, chopped
1/4 tsp ground cinnamon

Put cranberries, orange, sugar, ginger and cinnamon in a food processor (we used an ordinary blender). Pulse until finely chopped. Scrape into a serving bowl (or storage container if making ahead). Cover and refrigerate until ready to use. Makes 16 servings (at 2 2/3 tablespoons per serving). One tip — if you find the orange peel too strong, you can add fresh orange zest instead. Then remove the peel before cutting the orange into chunks.


I had this Cranberry Salsa at a potluck and it dazzled my taste buds so much, I asked for the recipe. It would be a perfect addition to New Year’s Eve. Just add your choice of chips and you are good to go. At first glance, both of these recipes look like they have a lot of sugar. But when you consider you are dealing with tart, fresh cranberries, it all evens out in the end!

Zesty Cranberry Salsa

1-12 ounce bag of cranberries, fresh or frozen
1 bunch cilantro, washed-leaves only
1 bunch green onions, washed and cut in small pieces
2 jalapeno peppers, seeded and cut into small pieces
1 lime, juiced
½ scant cup white sugar
1 pinch of salt
2 cloves garlic

Combine everything but the sugar and salt into a medium food processor fitted with medium blade. Chop to medium consistency. Transfer to a glass storage container. Stir in salt and sugar until well mixed. Refrigerate for at least 24 hours. Enjoy!

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Cranberries & Oranges, BlackBerry Shots, Golden Valley, Minnesota,
November 2010, photo © 2010 by QuoinMonkey. All rights reserved.

-posted on red Ravine, Sunday, December 26th, 2010

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