So I haven’t touched this blog of mine in over a month, AND I’m bringing you cranberry relish after Thanksgiving.
I’m super on top of things. No worries.
During that month I packed up all of our crap, moved to a new city (again), unpacked said crap, hosted Thanksgiving, and then galavanted around San Francisco with family for the better part of a week.
I also made you this Cranberry Ginger Relish… with the most earnest intentions of posting it before Thanksgiving, but oh well. If you’re anything like me, it’s still completely relevant because cranberry relish is awesome all the freaking time, not just one day a year!
It should be mentioned that I didn’t always feel this way.
Once upon a time, the only cranberries I ate came in the form of that mysterious, cranberry-like jello that shoots out of a can and wobbles all around your plate. And oh, how I loved it. Even when my mom started using fresh cranberries for our Thanksgiving meal, she would always buy a can of the cranberry goo, just for me. I wanted nothing to do with that weird looking chunky stuff she started slinging year after year.
Fresh cranberries?? Orange zest?! Pffft – I’ll stick to my can, thanks.
I feel as though somebody should’ve tried a little harder to tell me what I was missing out on. I mean, it’s not like I was a stubborn kid or anything…
So I have a double PSA for today:
1. If you’re stubbornly clutching your canned cranberry sauce and still haven’t tried one with fresh cranberries, do yourself a favor and try it. It’s so much more flavorful, and this one in particular is spicy, citrusy and simple to make.
2. If you’re only eating cranberry relish once a year, wake up! This stuff freezes like nobody’s business, lasts well in the fridge, and tastes delicious on, um, everything. Yogurt and granola, BOOM. Cranberry relish it up. Ice cream, panna cotta, cheesecake, etc.? Yup. Smother those fools in relish.
Combine all ingredients with a tiny pinch each of salt and pepper in a medium saucepan and cook over medium-low heat, stirring occasionally, until the cranberries soften and the sugar dissolves, about 12-15 minutes.
Increase the heat to medium and simmer until the cranberries burst and the mixture thickens, about 15 minutes. Taste for seasoning and adjust if necessary. Remove the cinnamon stick and serve the relish warm or at room temperature.
cranberry ginger relish is a great dish to enjoy with lot of different recipes of your choice like French crepes, breads, pan cakes, croissants, pies, casseroles fillings and many more. kids love it to. so make it and enjoy with your family as its nutritious and healthy for everyone from old to young.
I am a kitchen expert and connoisseur of food with decades of cooking experience who loves to cook a variety of scrumptious food item to awaken the taste buds of people who eat my food. I know a lot about kitchen utensils and appliances and here to share my years of knowledge about the best kitchen products with you.
With his gumption, alacrity along with astute acumen to pick the authentic and best quality ingredients from across the world to make the scrumptious recipes which soothes the taste buds of eater has made him the name on which people can count on when it comes to cooking advice, world class meals and cuisines native to the different cities of world.
His unique ability improvise and make dishes with different raw produce and ingredients in less time which are delicious and relished by the guests has made Tushar leader in the arena of cooking.