Cranberry relish for the holidays is a tradition. I’ve made cooked and raw cranberry sauce, but the addition of raspberries, is a nice change. Cranberry relish is great with the big meal but also great on a leftover turkey sandwich.
Wishing everyone a wonderful, safe, healthy Thanksgiving in this difficult 2020. Let’s take the time to count our many blessings, thank our medical and essential workers, hug (virtual and real) those we love, help those in need, take care of ourselves, and breathe!
Check out other family Thanksgiving recipes!
RASPBERRY CRANBERRY RELISH
1 1/3 cup sugar
1 cup water
3 cups fresh cranberries
1 cup frozen raspberries
1 teaspoon vanilla extract
- In a saucepan, combine ALL ingredients.
- Bring to a simmer and cook for 10 minutes, stirring frequently.
- After 10 minutes, mash up berries using a potato masher or fork or something to mash up the berries. You can mash up all the berries, some, or none, depending on how chunky you like your cranberry sauce.
- Once mashed cook for 5 more minutes.
- Allow mixture to cool completely.
- Serve Chilled.
- Store in an air tight container up to 5 days.
Recipe by: Sheena at Hot Eats Cool Reads
Sungold cherry tomatoes have become our family’s favorite tomatoes, eating them off the wine as a treat. They are so sweet and incredibly delicious. Just perfect for Cherry Tomato Jam.
Each year I seem to have an abundance of tomatoes, making salads with them, roasting them with peppers and garlic and much more. Tomato Jam recipes were popping up this year and I decided to try it. It’s so easy and delicious. I haven’t tried to can it because it disappears from the frig long before the expiration date. Serve it on a crusty bread or on top of a soft cheese. I also made a Grilled Cheese with a schmeer of tomato jam. YUMMO!
CHERRY TOMATO JAM
1 tablespoon olive oil
1 large shallot, chopped (about 1/3 cup)
3 cloves garlic
1 teaspoon chili powder
1 teaspoon smoked paprika
32 ounces (2 lbs.) cherry tomatoes (about 2 1/2 pints)
1/4 cup water
2 tablespoons red wine vinegar
2 tablespoons pure maple syrup
1 large spring thyme
1 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
- Heat the olive oil in a large stainless steel or non-reactive pot over medium heat. Add the shallot and garlic and sauté for 3-5 minutes until softened.
- Add the chili powder and smoked paprika and sauté 30 seconds more.
- Add the remaining ingredients and bring to a boil. Reduce heat to medium low and simmer, stirring often, until the tomatoes burst and thicken, for about 10-15 minutes. If at any time the pan becomes dry and the tomatoes begin to burn, add a tablespoon or two more of water and reduce the heat a bit more.
- Remove from heat and season with additional salt and pepper, to taste. Cool completely and store in an airtight container in the refrigerator for 10-14 days.