Best Cranberry Relish?

Follow the recipe on the bag, but at the end, add a little raw horseradish (not the creamy kind). You will have a delicious, tangy, slightly sweet cranberry sauce with a kick.

http://www.epicurious.com/recipes/food/views/Cranb...

Use red wine instead of water for "boozy" cranberries

http://fruitfortheoffice.blogspot.com/2012/12/ulti...

Apple cranberry sauce

http://countryfolkkeepsakes.blogspot.com/2012/11/i...

Maple Cinnamon cranberry sauce

http://www.familyfreshcooking.com/2012/11/04/maple...

Plenty more ideas can be found here:

http://www.pinterest.com/search/pins/?q=cranberry%...

INGREDIENTS

2 cups washed raw cranberries

2 skinned and cored tart apples

1 large, whole (peel ON) seedless orange, cut into sections

1 to 2 cups granulated sugar (depending on how sweet you would like your relish to be)

METHOD

1 Set up the grinder with a medium-sized blade on the edge of a table with a large roasting pan or bowl to catch the mix as it grinds. These old fashioned grinders tend to leak some of the juice down the grinder base, so you may want to set up an additional pan on the floor under the grinder to catch the drips. If you don't have an old-fashioned grinder you can use a grinder attachment on a KitchenAid mixer, you can chop by hand (though that will take a lot of work), or you can chop in a food processor (be very careful not to over-pulse, or you'll end up with mush).

cranberry-relish-1.jpg cranberry-relish-2.jpg

2 Run fruit through a grinder. Use the entire (seedless) orange, peels, pith and all.

3 Mix in the sugar. Let sit at room temperature until sugar dissolves, about 45 minutes. Store in the refrigerator.

Cranberry Salsa

1 (12-ounce) package fresh cranberries, picked over and stems removed

2 finely diced large celery stalks

1 finely diced small white onion

1 jalapeño pepper, seeded and minced ( if you like more heat, use a serrano)

1/4 cup chopped fresh cilantro

1/2 teaspoon kosher or sea salt

1/2 cup sugar

3 tablespoons fresh lime juice

Put cranberries in a food processor and chop roughly, or do this by hand. Place cranberries in bowl, stir in remaining ingredients and mix well. Refrigerate until ready to serve.

I choose to mix everything but the cilantro a day before and let it sit overnight to blend flavors, stirring in the cilantro an hour or two before serving.

I use a bag of fresh cranberries, put in a pan with just enough water to cover them by about half an inch. Boil them until all the cranberries have popped and the liquid is quite thickened. Stir in a small can of crushed pineapple and a box of cherry gelatin and cook on low until desired thickness. I never have leftovers.