This is not your grandma’s cranberry recipe. This cranberry relish takes a walk on the sweeter side with a medley of fall flavors. The cranberry is the star of this dish but you’ll also find a hint of nuttiness, which helps bring the cranberries to a new level. I don’t usually guarantee that you’ll love one of our recipes, but with this one, well, you’ve just gotta try it.
I’m one of those people who passes by the cranberry sauce on Thanksgiving, I don’t really care for the sour, bitter flavor of cranberries. So, you’re probably wondering why I would ever create a recipe for cranberry sauce. Well, I love the color! Silly right?
Last week I was taking some photos for my Turkey Sandwiches on Homemade Stuffing Bread and I needed something colorful to put on the plate. The first thing I thought of was cranberry sauce, so I ran down to our local grocery store. To get to the cans of cranberry sauce I had to pass by the deli department and to my surprise they had cranberry sauce. This sauce looked a lot more appealing than the gelatinous gel that slithers out of the can. Since I only need a little this was they way to go, so scoop me up a bit.
(Photo courtesy of Wired)
Now usually I check the price on something before I buy it but I was in a hurry, I had pictures to take. When I got to the register I glanced at the label and my heart skipped a beat, $6,99 a pound. I couldn’t believe it, I was spending a small fortune on something that I didn’t even like, just for the color.
When I got home, I plated up the food and took all of the pictures that I needed. As I began cleaning up my mess I struggled with what I should do with the cranberry sauce, I hated to just throw it out especially when it cost me $6.99 a pound. Against my better judgement, I took the risk and ate it. Once I had that first bite, I couldn’t stop, it was amazing!!
I loved it so much that I had everyone taking a taste, I just could believe that cranberries could taste this good, and everyone agreed with me. Funny thing is, we never have cranberries on our Thanksgiving table and but now everyone wants them, unbelievable!
What the heck was I thinking? This stuff was $6.99 a pound and now I have to buy more, a lot more. {insert scream}.
This post may contain affiliate links – any opinions stated are strictly my own! See our disclosure for more information.
My motto has always been “creativity inspired by frustration” well, this was definitely one of those moments, one that required the Fluster Buster magic. So, I pulled out what was left of my $6.99 cranberry sauce, a pen and paper and went to work. After several analytic tastes and smells I believed I had!
Wrong!!!
I went back to the drawing board a couple more times and on my 3rd attempt I struck gold. Since then, which was a week ago, I’ve made it 4 times! Not because I needed to perfect the recipe, because I can’t keep it in the fridge. Everyone is eating and sharing it with their friends and co-workers. Thank goodness it only costs me a few dollars to make now. Fluster Busted!!!
- 12 ounce cranberries, fresh
- 10 ounces maraschino cherries
- 8 ounces crushed pineapple
- 1 granny smith apple
- 1 orange, zest
- 1½ cups sugar
- 3 ounces walnuts
- In a sauce pan, over medium-high heat bring cranberries, cherries w/ juice, pineapple w/juice, apple, orange zest and sugar to a boil. Reduce heat and simmer for 20 minutes.
- Let cool; stir in walnuts.
Cranberry Sauce: Yes or No?
Fluster Buster Tool Chest:
Great article.
This recipe looks so delicious! Hi, I’m Anita visiting from Creativity Unleashed Link Party.
Nice to meet you Anita! Thanks for stopping by!
Wishing you and your family a very Merry Christmas and thanks so much for sharing your awesome post with Full Plate Thursday. I sure appreciate you!
Miz Helen
Looks delicious. Do you chop the cherries and/or apple?
Yes you do chop both the apples and cherries!
Do you use only the orange or orange segments as well
You only use the zest of the orange.
I presume the apples are added in n with the cranberries and everything else before heating?
Never mind, I see it now.
Hi! Can you make this ahead and store in the freezer or refrigerator? Like a week or so?
Thank you
You can make it a couple of days in advance, not sure I would make it a week in advance.