• Home
  • Blog
  • About

Fresh From Oregon

Experience the Fresh Taste of Oregon...

  • award winning recipes
  • baking
    • bread
  • breakfast
  • canning
  • cast iron cooking
  • desserts
    • cake
    • candy
    • chocolate
    • cookies
    • pies
  • family favorites
  • fresh from oregon
    • farmers market
    • favorite products
    • hazelnuts
    • oregon made
    • pacific northwest trips
  • fruit
    • apples
    • berries
    • peaches
    • pears
  • holidays
    • easter
    • thanksgiving
  • lunch
  • main dishes
    • beef
    • chicken
    • pork
    • seafood
    • soup
    • turkey
  • side dish
    • pasta
    • salad
    • snack
  • vegetables
    • potatoes
    • tomatoes

Fresh Cranberries

November 22, 2014 · by Carrie Trax ·

Cranberry Three jarsThis 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.

Cranberry RelishOrange Cranberry Relish
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 SauceJellied Orange Cranberry Sauce
2 (12 oz) bags whole fresh cranberries
2 oranges
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

Cranberry GlazeCranberry Glaze
1 (12 oz) bag fresh whole cranberries
1 cup water
1 cup sugar
1/4 teaspoon salt
1 teaspoon orange zest
2 tablespoons ginger, minced
2 teaspoons apple cider vinegar
1/8 teaspoon cayenne pepper
In a medium saucepan combine the cranberries, water, sugar, salt, orange zest, ginger and apple cider vinegar.  Simmer over a medium heat until the cranberries burst, about 15 minutes.  Remove from heat and stir in the cayenne pepper.  I do not like it too hot but if you want more of a kick add more cayenne to taste.  Place a mesh strainer over a saucepan and pour in cranberry mixture.  With a wooden spoon or rubber spatula push the cranberries around to help the mixture get through the strainer.  There will be nice thick cranberry pulp in your saucepan.  Over medium heat cook until glaze thickens, about 10 minutes.  With a basting brush coat the outside of your turkey 30 minutes before it is ready to come out of the oven.  Leave turkey uncovered after adding the glaze .  This glaze is also great tossed with meatballs as an appetizer or perfect to brush on a whole ham.
Recipe from ~ Brave Apron
Orange Cranberry Relish

Share this:

  • Email
  • Twitter
  • Facebook
  • Pinterest
  • Google
  • Print

Filed Under: appetizer, apples, Easter, Fresh From Oregon, fruit, Holidays, side dish, Thanksgiving · Tagged: cranberries, cranberry sauce, fresh, fruit, glaze, homemade, oranges, relish, Thanksgiving, thanksgiving side dish

Comments

  1. Lisa Richardson says

    November 22, 2014 at 7:58 pm

    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

      November 22, 2014 at 9:40 pm

      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!

Fresh From Oregon!

Welcome to Fresh From Oregon! Read More…

Subscribe to Blog via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 37 other subscribers

Connect With Me

  • Email
  • Facebook
  • Flickr
  • Google+
  • Instagram
  • Pinterest
  • Twitter

Featured Posts

Chocolate Coconut Peanut Butter Cookies

Chocolate Coconut Peanut Butter Cookies

Some of my Fresh From Oregon dishes do not always come from a trip to the local farmers market for local grown fruits and vegetable but from local Oregon made products.  Wild Squirrel Peanut Butter is one of my most recent discovers of Oregon made products.  Here is their story “One day, at their apartment […]

The Cookie Tin

The Cookie Tin

Seeing a cookie tin around the holiday is one of the most exciting presents of all.  Your first thoughts when you see it are what delicious cookies are inside?  Then when you open it all the memories of Christmas come rushing back.  Chocolate chip, oatmeal raisin, buttery spritz, thumbprints, snowballs, sugar cookies the list just […]

Krusteaz Honey Cornbread Poppers…

Krusteaz Honey Cornbread Poppers…

I met so many great food vendors at the IFBC 2014 in Seattle.  One of my favorite sessions was presented by Krusteaz .   Krusteaz’s Culinary Specialist Malia Hasegawa and event stylist and entertaining personality Jennifer Sbranti of Hostess with the Mostess had a fun filled session where they gave us “out-of-box” recipes and some […]

Summer Pickled Vegetables

Summer Pickled Vegetables

If you have a garden or go to a local farmers market you will see an abundance of vegetables at this time of the year.  Making pickled vegetables is a great way to preserve that summer taste so you can enjoy it all winter long.  A jar of pickled vegetables makes a great gift during the […]

Recent Posts

  • Washington Asparagus Fresh at your local Market Now!
  • Asparagus Salad with Lemon Vinaigrette
  • Fresh from Oregon heads to California
  • Summer Corn & Crab Chowder
  • Fresh Asparagus with Eggs Benedict
  • The Best Way to Store Asparagus
  • Roasted Asparagus with Lemon Olive Oil
  • Spring in Finally here in Oregon
  • Simply Natural ~ Lindsay Olives
  • Capay Valley Ranches ~ California Olive Oil at its Best!
  • Over the Top Blueberry Muffins
  • Fresh Homemade Blueberry Sauce
  • The BEST Homemade Granola
  • Homemade Strawberry Lemon Jam
  • Strawberry Cheesecake in a Jar
  • Homemade Strawberry Sauce
  • Asparagus Caesar Salad
  • Fresh from the Oregon Coast ~ Cioppino for Two!
  • Pancake Hearts for Breakfast
  • Homemade Chicken Noodle Soup
  • Apricot Coffee Cake with Crumb Topping
  • The Great Food Blogger Cookie Swap 2015 ~ Christmas Swirl Sugar Cookies
  • Best Ever Homemade Pie Crust
  • Mini Apple Hand Pies are perfect for the Lunch Box!
  • What to do with all the Green Tomatoes … Fried Green Tomatoes
  • Bays English Muffins Pumpkin Pudding
  • Stonyfield Yogurt… Good Morning Parfait
  • Bays English Muffins perfect for your Lunch Box!
  • Dutch Apple Pie ~ Just the right bite!
  • Corn Relish … Summer in a Jar
  • Mixed Berry Bread Pudding
  • Fresh Oregon Berry Tart
  • The Hoods are here… Mini Strawberry Pretzel Pie
  • Strawberry Rhubarb Sauce
  • B “S” T Egg Salad Sandwich
  • Melt in your Mouth Reuben Sandwich

Archives

Meta

  • Log in
  • Entries feed
  • Comments feed
  • WordPress.org

Experience fresh food from Oregon!

Recipe Master: Carrie Trax Editor: John Trax
Photographer: John Trax

Categories

Copyright 2014 Fresh From Oregon

Copyright © 2023 | Innovative by The Pixelista | Built on the Genesis Framework

loading Cancel
Post was not sent - check your email addresses!
Email check failed, please try again
Sorry, your blog cannot share posts by email.