Tag: Cranberries

A Holiday Favorite: Cranberries

A Holiday Favorite: Cranberries

Every month Blue Cayenne features recipes from our archive of more than four hundred recipes. These recipes are our “Oldies But Goodies.”  Today’s Oldie But Goodie recipes are for holiday dishes involving cranberries–one a home-made sauce and the other a squash side dish.  You can…

Holiday Oldies But Goodies: Cranberries!

Holiday Oldies But Goodies: Cranberries!

Wishing you and yours a happy Thanksgiving! Every month Blue Cayenne features recipes from our archive of more than four hundred recipes. Here are a couple of Blue Cayenne’s most-requested holiday favorites: https://bluecayenne.com/two-holiday-favorites-from-blue-cayennes-archives-cranberry-relish-and-squash-apples-and-cranberries. You don’t want to miss these great recipes…again. Want to dive deeper…

A Twist on Cranberry Sauce

A Twist on Cranberry Sauce

 

 

A good cranberry sauce recipe is kind of like the perfect little black dress. It is a must for Thanksgiving gatherings and it usually should be understated.

This recipe is a little black dress with an edge. It is a fresh cranberry salsa with a hint of heat provided by jalapeños. I like it a lot and have been nibbling spoonfuls from the refrigerator since I made it yesterday.

You will find another wonderful cooked cranberry sauce recipe in the index for this site. Here is a link to Not My Mother’s Cranberry Relish: https://bluecayenne.com/?p=621

Happy Thanksgiving. Thank you for reading Blue Cayenne.

 

Yields 3 Cups

A Twist on Cranberry Sauce

A fresh cranberry salsa with a bit of heat

10 minPrep Time

10 minTotal Time

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Ingredients

  • 2 medium oranges (peeled, sectioned and roughly chopped)
  • 1 1/2 t. finely grated orange zest
  • 1 1/2 jalapenos (seeded and chopped)
  • 3/4 to 1 C. sugar
  • 12 ounces fresh cranberries
  • 1 T. fresh mint leaves (chopped)

Instructions

  1. Prepare the oranges. Zest the orange peels and peel and section the oranges. Rough chop the oranges. Put jalapenos, half the oranges and zest in your food processor and pulse until finely chopped. Add the sugar (I used one cup) and pulse a few more times until the mixture is well combined. Add the cranberries to your food processor bowl and pulse until the cranberries are roughly chopped. Taste and adjust the sugar if necessary.
  2. Transfer the prepared cranberry mixture to a pretty bowl. Add remaining chopped orange segments and the chopped mint to the mixture.
  3. Chill for at least 30 minutes. Serve chilled or at room temperature.

Notes

The original recipe called for two jalapeños. My jalapeños were pretty large so I only used 1 and a half chopped jalapeños in the recipe. The level of heat is just right for me but you may want to adjust the quantity of peppers you use to suit your taste.

After a day with this quite good recipe, I decided to switch it up a bit and added the segments from one Satsuma tangerine and one peeled and chopped Granny Smith apple. Great!

Nutrition

Calories

165 cal

Fat

1 g

Carbs

40 g

Protein

3 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
7.8.1.2
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https://bluecayenne.com/a-twist-on-cranberry-sauce

 

Not My Mother’s Cranberry Relish

Not My Mother’s Cranberry Relish

    Warm, fuzzy Norman Rockwell images of American family celebrations aside, my mother always served jellied cranberry sauce straight out of the can at holiday meals. If your mother did, too, the lines the can made on the sauce are no doubt indelibly imprinted upon…