Thursday, November 20, 2008

Holiday Recipe Series: Fresh Cranberry Relish Chutney

It's time for the 3rd installment of my Thanksgiving recipe guest blogger spot at The Mom Buzz. This week's recipe involves chopping up ingredients, so I highly recommend a food processor or chopper.

Fresh Cranberry Relish Chutney

1 bag fresh cranberries
2 apples (I usually use a fuji & granny smith)
1 orange or tangarine, drained
1 small can of mandarin oranges
1 can pineapple chunks, drained (or equal amount of fresh pineapple)
1/2 - 1 cup sugar
optional: finely chopped pecans

This recipe should be made ahead of time. For Thanksgiving I will put this together either Sunday night or Monday sometime. It just tastes better when you let it sit for a few days.
Chop all ingredients. I just use my food processor and chop a little at time. I then dump it all ingredients into my Pampered Chef Classic Batter Bowl and stir. Cover tightly and store in the fridge. I go in and stir once a day. The recipe makes about 7-8 cups of relish, so I put some in glass jars and pass it on to friends or neighbors. It's wonderful with Thanksgiving dinner or by itself. I usually eat it for breakfast for a few days. Fresh cranberry season is short, so I will only make 2 batches a year...once at Thanksgiving and once at Christmas. I have tried freezing the cranberries and making this later on, but they don't thaw well for this.

Make this for Thanksgiving this year and you will get so many compliments!!