Published 12:28 am Tuesday, November 15, 2005
You have to have cranberries of some sort on the table at Thanksgiving. It's mandatory.
Well, maybe not mandatory, but a really good condiment and it goes great with a holiday meal.
I usually buy a can of the jellied kind, open it up, place on a serving dish and slice in generous slices. The reason I make generous slices is because I'm pretty much the only one who likes the stuff. My husband doesn't like it, my mom will eat it and I'm not sure my son knows what it is. But I love it and it's really hard to eat a helping of dressing without a little on the side.
I have a special friend who has a recipe for a cranberry relish that is out of this world. Seems like I remember her telling me that she couldn't give me the recipe, because if she did, she'd have to kill me. Funny, she said the same thing about her macaroni and cheese recipe. I'm too young to die, so I guess this next set of recipes will have to fill my needs. Thanks a lot, Connie!
This first recipe has a strange name. It's a combo name because it uses cranberries and jalapeno peppers. Sounds really good, and I believe this may be a great alternative for some of my family members.
Texas Cranapeno Salsa
12 oz. fresh (or frozen) cranberries
Three-fourths cup sugar
2 jalapeno peppers, seeded and minced
One-fourth cup fresh, chopped cilantro
Place cranberries in food processor and process until coarsely chopped and transfer to a bowl. Cut lime with peel, into small chunks. Process until finely diced. Add to cranberries along with sugar and peppers. Mix in cilantro. Refrigerate relish for several hours allowed flavors to blend. Serve chilled or at room temperature.
If having a hot and spicy condiment on your turkey and dressing, you may want to try something a little on the sweet side. This next recipe is one that should fit that bill. How could you possibly go wrong with oranges, cranberries and honey? Of course you can always delete or at least cut down on the amount of peppers you use.
Orange, Cranberry, Apricot Sauce
3 cups fresh (or frozen) cranberries, coarsely chopped
One-half cup honey
1 small red onion, minced