October 15, 2009

Thanksgiving 101: Cranberries, Cranberries, Cranberries

Cranberry Salsa

Cranberry-Pear Salsa
12 ounces cranberries, fresh or frozen, roughly chopped
2 pears, diced
1 yellow bell pepper, seeded and diced
1 serrano chile, seeded and diced
zest of 1 orange
1 tablespoon blue agave syrup or honey
1 tablespoon canola oil
salt to taste

Mix ingredients together and adjust the seasoning. If you want more heat, use the seeds or add another chile. Best served at room temperature.

Cranberry Chutney

Cranberry-Apple Chutney
12 ounces cranberries, fresh or frozen
1 Fuji apple, seeded and chopped
1 Macintosh apple, seeded and chopped
zest and juice of 1 navel orange
1 cup mulling spice simple syrup
¼ cup mulling spices (tied in cheesecloth)
¼ cup chopped crystallized ginger
2 teaspoons apple cider vinegar
salt to taste

If you don't have mulling spice simple syrup, you can make it by mixing 1 cup sugar with 1 cup water and ¼ cup mulling spices. Bring to a boil, reduce the heat, and simmer 5 minutes. Alternatively, make the chutney using 1 cup sugar and 1 cup water in place of the simple syrup.

Put all the ingredients into a pan over medium-low heat. Simmer until the cranberries release their juice, about 10 minutes. Continue simmering, stirring frequently, until thickened, then remove the spices in cheesecloth. Adjust the seasoning. This can be served warm, at room temperature, or chilled.

Cranberry Relish

Cranberry-Orange Relish
12 ounces cranberries, fresh or frozen
1 medium navel orange, cut into 8 wedges, peel and all
1/3 cup chopped crystallized ginger
1 tablespoon sugar
salt to taste

Using a food processor, pulse the ingredients until roughly chopped. Adjust the seasoning. Serve chilled.

12 comments:

  1. They all look good.

    I think I will try the Cranberry Apple Chutney.My kids might even eat that.

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  2. These are fantastic recipes! Great suggestion to add crystallized ginger to the cran-orange relish!

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  3. Wow - way more creative than the cranberries I made this past weekend. Thanksgiving in Canada was on Monday!

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  4. What lovely twists on traditional cranberry sauce....

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  5. The recipes called me in and the photos sealed the deal! We are having cranberry salsa for our meal this year.

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  6. The Cranberry Pear Salsa sounds especially delightful! Very fun + creative way to use two fall favorites. Excited to pass these on to our Twitter followers (via @zupans).

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  7. Judging by the recipe, the Cranberry Pear salsa would be my favorite!

    Do you have ideas for using up leftover cranberry sauce? I always make too much and putting it on leftover turkey sandwiches gets old after a while.

    Thanks!
    -Jessica

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  8. Mix it into the filling for an apple-cranberry pie or cobbler. Use it to flavor plain yogurt. Add it to pumpkin or other winter squash purée and use it to make a savoury strudel.

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  9. Heh Gareth

    Oooh I love a good cranberry chutney! Adds so much to the holiday table doesn't it. Adding to my must try list: the mulled spice one!

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  10. Wow-what a great selection of Thanksgiving/holiday recipes and tips you have here! I agree with your post about brining a turkey- it is a MUST for a no fail turkey. We are celebrating Thanksgiving this coming Monday (a Japanese holiday) in Tokyo and our turkey will be bathing in delicious brine starting on Sunday! Can't wait! Thanks for the great ideas- perfect timing :)

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  11. Hi Gareth, Thank you for allowing me to share these recipes on my website. We have received great feedback...everyone loved them!

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