Day: November 24, 2011

Posted in Crockpot, Eat at home ingredient spotlight, Holiday/Christmas, Recipes, Side Dishes

Cranberry Relish – Crockpot Style

Posted on by traci

Today is Thanksgiving, and I have much to be thankful for this year.

  1. My family and friends
  2. God showing me a talent. This talent has allowed me to see the beauty of his world in a way I’ve never seen before.
  3. Laughter – Hearing the boys laugh brings joy to my soul.
  4. My students, both current and former
  5. My health – During June, I suffered terrible headaches. For three almost four weeks, I had headaches that were persistent. Luckily a trip to the chiropractor helped relieve them. Then in September and most of October, I had a persistent cough. Fortunately for me, both are better.
  6. God gave me 2 boys who are bright and surprise me with their knowledge and insight about the world around them.

Now onto the recipe. On Sunday, my father-in-law informed us he was cooking a chicken for Thanksgiving. There were going to be only 6 of us for dinner, and he didn’t want to deal with all the leftovers. The family convinced him that he needed to make a turkey. I wanted to help make the dinner, so I decided what to bring. One of the items was going to be homemade cranberry relish. Yesterday I stumbled on this recipe.

Earlier in the week, I had created a list of things I needed from the store. One of the items was an orange for the relish. My husband went shopping but didn’t buy an orange. His reasoning was I had oranges at the house. I have grapefruit and clementines but no navel oranges. So I made a trip to Save-A-Lot to go get the oranges. Boy, I’m glad I did. This recipe is easy, and the end result was delicious.

Cranberry Relish

Stars of the recipe:

  • 2 oranges
  • 1 bag (12 ounces) of cranberries, rinsed and picked over
  • 1 cup sugar
  • pinch cinnamon or Chinese five spice
  • 3 tablespoons water

Steps:

  1. Zest the oranges.
  2. Cut off the remaining outer peel and pith. Discard.
  3. Cut the peeled orange sections into small chunks. Add to the slow cooker along with cranberries, sugar, cinnamon, and zest.
  4. Add water.
  5. Cover and cook on HIGH for about 2 hours. (I had to put it on low for about 1/2 hour after cooking it on high.)

I hope you had a great holiday! What are you thankful for?

This post is linked up to Eat at home’s Ingredient Spotlight.

Printable Recipe