Diana Rambles: Fresh Cranberry Relish

Fresh Cranberry Relish

Sunday, November 20, 2011

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!

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