Cranberries Two Ways
CRAN-ORANGE RELISH:
This traditional recipe comes from our The Best of Byerly’s Cookbook. It’s very similar to the cranberry relish available in our Lunds & Byerlys delis.
- Chop unpeeled orange (seeds removed) and cranberries in a blender or food processor; stir in sugar.
- Refrigerate, covered 2-3 hours before serving.
Amount: 3 1/2 cups
APPLE GINGER CRANBERRY SAUCE:
This sauce originally appeared in Astonishing Apples by Joan Donatelle. It’s bright, bold sauce that’s brilliant in both color and flavor. Serve with roasted turkey, as a glaze on salmon or pork or in a grilled cheese sandwich.
- Combine cranberries, apples, water and sugar in a medium saucepan. Cook over medium heat, stirring occasionally, until the cranberries burst, and the apples begin to soften, about 10 minutes.
- Add the crystalized ginger and fresh ginger and stir. Add the jalapeño and the salt. Continue to cook, stirring for about 10 more minutes.
- Store in the refrigerator for up to 1 week, in the freezer for up to 4 months or canned for 1 year.
Amount: 4 pints
Shop Ingredients
Directions
CRAN-ORANGE RELISH:
This traditional recipe comes from our The Best of Byerly’s Cookbook. It’s very similar to the cranberry relish available in our Lunds & Byerlys delis.
- Chop unpeeled orange (seeds removed) and cranberries in a blender or food processor; stir in sugar.
- Refrigerate, covered 2-3 hours before serving.
Amount: 3 1/2 cups
APPLE GINGER CRANBERRY SAUCE:
This sauce originally appeared in Astonishing Apples by Joan Donatelle. It’s bright, bold sauce that’s brilliant in both color and flavor. Serve with roasted turkey, as a glaze on salmon or pork or in a grilled cheese sandwich.
- Combine cranberries, apples, water and sugar in a medium saucepan. Cook over medium heat, stirring occasionally, until the cranberries burst, and the apples begin to soften, about 10 minutes.
- Add the crystalized ginger and fresh ginger and stir. Add the jalapeño and the salt. Continue to cook, stirring for about 10 more minutes.
- Store in the refrigerator for up to 1 week, in the freezer for up to 4 months or canned for 1 year.
Amount: 4 pints