This Thanksgiving or any holiday enjoy the sweet and tart taste of cranberries 3 ways. Enjoy homemade jellied orange cranberry sauce that tastes better than the one from a can and so easy to do. You can combine the fresh flavors of cranberries, oranges and apples with a little sugar and in a few minutes you will have a crisp relish your family will be asking for seconds of! Cranberry glaze for your turkey (works good with ham too) will give you another depth of flavor to your holiday dinner. Fresh cranberries are always a perfect addition to the holiday table.
1 (12 oz) bag whole fresh cranberries
2 tart green apples (I used Granny Smith), peeled, cored and cut into thick pieces
1 large seedless orange (peel on), cut into 12 pieces
1 cup sugar
In the bowl of a food processor add the cranberries, apples and orange pieces. Pulse 12-14 times, do not over pulse or the relish will be mushy. I used a Ninja Food Processor and it gave me the perfect relish with 12 pulses. Place mixture in a bowl and mix in the sugar. Let set for 45 minutes at room temperature. It is ready to serve or place in a container and refrigerate for later. Quick and easy and can be made the night before.
Recipe from ~ Simple Recipes
Jellied Orange Cranberry Sauce
2 (12 oz) bags whole fresh cranberries
1 3/4 cups water
2 cups sugar
Wash cranberries and add to a medium pot. Squeeze juice from orange into the pot and add the orange halves and the 1 3/4 cups water. Boil until the cranberries skins burst, about 20-25 minutes. Remove orange halves and over a bowl place a sieve or food mill and press through the cranberry mixture. You will get juice in the bowl, discard the pulp left in the food mill. Add juice to a medium saucepan and mix in the sugar. Boil to almost jelly point (see below spoon test)* or 220 degrees. Pour into glass canning jars (I use 8 oz short jars). If you are not processing the jars you can let set on your counter until cooled then add the lid and ring and place in refrigerator. If you what to process the jars leave a 1/4-inch head space, add the lid and ring and process in a boiling water bath for 10 minutes. These jars can now be left on your shelf.
*Spoon test ~ Dip a cool metal spoon into the boiling cranberry mixture. Raise the spoon out of the steam, about 12 inches above the pan. Turn the spoon so the liquid runs off the side. The cranberry sauce is done when the syrup forms two drops that flow together and form a sheet that hangs off the edge of the spoon.
Recipe adapted from ~ Ball Blue Book
2 tablespoons ginger, minced
2 teaspoons apple cider vinegar
Recipe from ~ Brave Apron
Lisa Richardson says
Mmmm, I love cranberries! I never thought of canning the cranberry sauce.
I have made a similar relish to yours, although we call it cranberry salad. I use the same ingredients, but add a package of finely shredded coconut, a small can of crushed pineapple in it’s own juice,and a cup of chopped pecans. It seems like it gets better as a leftover! I used to put miniature marshmellows in too, but my mom can’t have those, so I leave them out now. And I only add about 1/4 cup sugar since the pineapple is sweet. 😉
I enjoy your blog!
Carrie Trax says
Lisa cranberry sauce is so easy to can. I love to do some this time of the year since it is the best time to get fresh cranberries. Then you can have homemade sauce year round. I love serving it with pork or chicken. Your recipe sounds yummy too!