It is my favorite holiday season–Thanksgiving! I thought I’d start posting a few recipes over the next few weeks to celebrate the foods served during this time year. As you know, however, we like to shake it up a bit so I encourage you to do the same. Try adding a new twist to the old favorites. Tonight, it’s all about one of my favorites–cranberries.
A month ago, I happened to travel on some blue highways through Wisconsin. There, I discovered a cranberry farm out in the middle of nowhere. It was beautiful to see the sun setting over the bogs at dusk. Well, it got me thinking about my cranberry orange relish and lemon-orange-cranberry sauce. Mmmmm! Not sure why I wait until November to make these goodies when they can be enjoyed year round, but I do so I guess it’s time to post some recipes.
Growing Grace Farm’s Cranberry Orange Relish
1 bag of cranberries pulsed in food processor until chopped
2 oranges (juice only or if you like some chunks, chop some slices up into small pieces)
Zest of one of the oranges
1/2 sweet apple diced
Honey or sugar (I prefer honey)
Combine the chopped cranberries, diced apples, and orange juice/pieces in a bowl. Drizzle honey or spoon in sugar a bit at a time until desired sweetness. Let sit for 1-2 days for best flavor. Sometimes, I also add a dash of cinnamon. If you like a “finer” relish, mix it all in a food processor rather than a bowl then pulse a few times until desired texture.
Growing Grace Farm’s Lemon-Orange-Cranberry Sauce
1 bag of cranberries
1 orange, juiced
1/4 cup water
Zest of one orange
Zest of half lemon
Honey (start with 1/4 cup)
Dash of cinnamon
In a saucepan, cook cranberries and orange & lemon zest in orange juice and water over medium heat for approximately 5 minutes. Add honey (start with 1/4 cup) and a dash of cinnamon. Continue cooking on medium heat until cranberries pop open. The sauce will begin to thicken. Continue cooking until desired texture. I usually keep some water and honey close by to create the texture of sauce I prefer. When finished (about 20 minutes cooking time), cool completely before spooning into container and storing in refrigerator. Store up to one week (but I bet it won’t last that long!). [This sauce has also been known to have a particular fondness for vanilla ice cream. . .]
Sadly, I can’t claim this one. Today, a friend at work brought this salsa to share, and I couldn’t get enough.
1 bag of cranberries
handful of cilantro
1/2 jalapeno pepper
2 heads from spring onions (or half a small onion)
2 oranges, chopped in small pieces
1/4 sugar or honey
In a food processor, chop onion, cilantro, cranberries, and jalapeno pepper (hotness will depend on adding seeds of pepper or not). Squeeze juice of lime and add honey or sugar to mixture. Pulse to blend. Pour into a bowl and add orange. [Note: do not put orange in food processor unless you simply want it to become juice.] Add salt to taste if desired. Let sit for 1-2 days for best flavor.
Oh yeah, I see it now. Y’all are scribbling “cranberries” on your grocery lists. Better hurry before they sell out!
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