Cranberry Pepper Relish #30AEats

With yesterday being the first day of fall, I thought it only right to post a recipe inspired by the seasons change. Fresh cranberry sauce reminds me of fall, with the tartness of fruits and the crunch of the pecans, and also how good it will taste alongside a platter of plump juicy turkey. Cranberry sauce has only become a favorite of mine in the latter part of my life, as in my upbringing, I was raised to believe all cranberry sauce came from a can. Before you sneer and look down your nose, remember foods create memories, and somewhere through the generations on my father’s side, canned cranberry sauce was revered. Even to this day at Thanksgiving, when my homemade cranberry sauce is in it’s glory, the table scape will not be complete without the canned presence, at my fathers insistence. So, I will give a helpful hint. Remember, when opening the can you must remove the lid from the top and the bottom, jiggling ever so slightly, that the contents slide right out in one piece, making sure the mid-can lines are not damaged. A parsley leaf on top adds to the enhancement of this dish, and it may be sliced at the table, after the prayer for serving. Now, all sarcasm aside, If you want to make my Cranberry Sauce, follow the recipe below, and if you give up and want to purchase some wonderful local cranberry chutney from Twin Oaks Farms, visit Ms. Renee at  the Seaside Farmer’s Market on Saturday’s from 9am to 1pm.

Ingredients:

  • 1 cup water
  • 1 cup white sugar
  • 12 ounces fresh cranberries (or 1 package)
  • 1 orange, peeled and pureed
  • 1 apple – peeled, cored and diced
  • 1 pear – peeled, cored and diced
  • 1 cup chopped dried mixed fruit
  • 1 cup chopped pecans
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg

Preparation:

  1. In a medium saucepan, boil water and sugar until the sugar dissolves. Reduce the heat to simmer, and stir in cranberries, pureed orange, apple, pear, dried fruit, pecans, salt, cinnamon, and nutmeg. Cover, and simmer for 30 minutes, stirring occasionally, until the cranberries burst. Remove from heat, and let cool to room temperature. Also stores well for canning.

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