Happy National Cranberry Relish Day! – Just in time for the Thanksgiving Holiday! And this Orange Cranberry Relish is the perfect cranberry sauce to celebrate the National Cranberry Relish Day and to celebrate Thanksgiving.
I love Thanksgiving, it is probably my favorite holiday (well, maybe besides or alongside Christmas, the 4th of July, and my birthday). I love the month of November – fall is finally here with its crisp air, colorful leaves, and hot chocolate. During the month of November I feel excitement and anticipation in addition to an awful lot of gratitude. And Thanksgiving gives the perfect ending to the whole month, it is the accumulation of the wonderfulness of November.
Thanksgiving dinner is probably the best dinner we can have all year. The food is immense and amazingly delicious. The platters are filled with turkey, gravy, mashed potatoes, stuffing, and cranberry jelly. Wait, wait, wait – don’t use that canned cranberry jelly; please, please, please prepare this orange cranberry relish. It is fairly quick, easy, and so scrumptious. You can even prepare it up to 1 week ahead of time. How much better can that get. To tell you how good I think it is, imagine this: I never ever ate the cranberry jelly, it was on the low end of what I wanted on my turkey. But a couple of years ago my good friend, Tara, introduced me to this orange cranberry relish and I fell in love with cranberries. It is actually so good, I spread it all over my dinner rolls too.
- 12 oz bag fresh cranberries
- 1 cup sugar
- 6 oz water
- 1 whole orange including peel
- ⅓ cup crushed pineapple (drained)
- 1 whole clove (crushed)
- ⅓ cup pecans (chopped)
- ½ tsp cinnamon
- In a large bowl add your water and sugar, bring to a boil over medium heat scraping the sugar down
- Wash your cranberries and orange
- Cut your orange in half and remove any seeds, continue to chop it as finely as possible
- Add your cranberries to the boiling sugar water
- Add your finely chopped orange and its juice to the boiling sugar water, stir
- Stir regularly while cranberries and oranges cook down - the cranberries will start to pop (what a fun sound)
- Add your crushed clove
- Turn your heat up to medium high and stir often until your sauce has thickened and reduced, about 10 minutes
- Remove from heat and stir in pineapple and chopped pecans
- Sprinkle with cinnamon and stir
- Let cool and then serve
- You can store in your fridge up to a week
I hope you love this orange cranberry relish just like I do.
But remember to save room for dessert because you got to love all those pies – one slice of each should just about do it.
Oh and the turkey try this herbed butter turkey from Suitcase Foodist, it almost doesn’t need any orange cranberry relish but go ahead and enjoy them together, I did.