Thanksgiving Dinner is so traditional for some people that the menu never changes. If Aunt Sally’s rolls and Grandmothers dressing aren’t on the menu things just don’t seem right. Others, like my Aunt Nancy, like to change things up. You might think it is sacrilegious but she serves chicken and dumplings on Thanksgiving! When she told me I thought, “What the heck, I’m going to make some changes myself!”
Growing up my mother served cranberry sauce straight from a can. Doc’s mother made cranberry relish with a hand grinder from fresh cranberries and oranges. This recipe marries the best of both worlds. It has the texture and sweetness of cranberry sauce but the fresh orange flavor of an uncooked relish. Hopefully my family won’t revolt!
Cranberry Orange Sauce- Makes around 5 cups
12 ounce bag cranberries
1 cup sugar
1 cup water
1 orange (juicing or thin skinned oranges are best)
In a small saucepan place one half of the bag of cranberries, 1 cup sugar and 1 cup water. Bring to a boil, reduce heat to low and simmer for 15 minutes. Add the other half of the bag of cranberries and continue to cook for 5 minutes more or until the additional cranberries pop. Pour the mixture into a container and refrigerate until cold.
Cut orange into 8 pieces. Remove seeds. Process orange in a mini food processor leaving some chunks. Gently stir orange relish into cold cranberry sauce. Refrigerate until ready to serve. Enjoy Friends!
Published in The News and Neighbor on November 5, 2014.