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!
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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.
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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!
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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Yum! Looks delicious! 🙂
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Oh, yummy! I grew up eating fresh cranberry-orange sauce, and it’s my very favorite. The salsa is new and I can’t wait to try it I use an old-fashioned food grinder to make mine, but not many people have those anymore.
Here’s another idea: take about half that sauce, add a generous tablespoon of flour, and use it as a filling for roll dough to make cranberry pinwheels instead of cinnamon rolls. I use wholewheat dough for extra nutrition and a nice nutty flavor. Let them rise double-long to make sure they’re light as a feather. These were a real hit for Christmas breakfast this year. I did grind in some walnuts, and didn’t do the ginger, but I like the idea of ginger for next time.
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Yum! I think I’ll try the relish. My family and I aren’t too big in salsas in general, but the recipes sound delicious! Now I know I can do something with leftover turkey! lol 😛
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Sharon, when Liz pulled our old blender down from the top of the fridge to make the relish, I was laughing and imagining that most people have food processors now! It sure did the trick though.
Lotus or scriptor, if you try either recipe, let me know what you think. Anyone else as well. I know cranberries aren’t everyone’s cup of tea. But I really liked both of these recipes.
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