Diana Rambles: Fresh Cranberry Relish

Sunday, November 20, 2011

Fresh Cranberry Relish

I posted this recipe 3 years ago, but I decided to post it again since it's time to make it for Thanksgiving!!

 Fresh Cranberry Relish Chutney

1 bag fresh cranberries (12 oz)
2 apples (I usually use a fuji & granny smith)
1 orange or tangerine, peeled
1 small can of mandarin oranges, drained
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 Monday or Tuesday 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. Make this for Thanksgiving this year and you will get so many compliments!!

I chopped everything (in the food processor) separately and layered it for you to see.
Here it is all stirred up! Make it at least 48 hrs in advance!

featured at  freedom fridayPIN MEme
Miz Helen’s Country Cottage The DIY Dreamer My Life's a Treasure Mom On Timeout