Cranberry Sauce and Relish Recipes
No holiday spread is complete without this classic condiment.
There's nothing that puts the finishing touch on a holiday spread quite like a vibrant hued dish of cranberry sauce. Cranberries truly are a calling card of the season. But, after the last guest has left, don't ditch those berries! When it comes to the leftovers, no post-Turkey Day sandwich is complete without a spread of this holiday favorite.
We'll start you off with a classic version, Old-Fashioned Cranberry Sauce. Beautiful orange zest is the perfect finishing touch to this delicious condiment.
Your relish is going to get a much needed revamp with the addition of grapes and rosemary. Black grapes have thicker skins than red grapes, and they'll hold up better under the broiler.
Make this sauce a couple of days ahead, and refrigerate in an airtight container. Reheat in a small saucepan over medium-low heat, adding water—a tablespoon or two—to thin it.
This indispensable holiday accompaniment was so easy and flavorful, it inspired Mandivola to promise, "I will never buy cranberry sauce from a can again! It came out perfectly and it was very low maintenance to make. Delicious!"
Aside from making a stellar accompaniment to roast turkey, this chutney is great for gift giving; pack in a ribbon-tied jelly jar. It also goes well with roast chicken, pork tenderloin, or ham.
Apple cider stands in for water to add dimension to this cranberry sauce. It's great with pork or turkey. Try some as a relish on a sandwich made with leftovers.
Make up to a week ahead, and store, covered, in the refrigerator. The strong ginger flavor of this basic cranberry sauce goes well with turkey and herb-infused gravy.
Toasted pecans add a pleasing crunch to this fruity condiment. If you make it a few days ahead, leave out the nuts until just before serving so they'll remain crunchy. Leftovers are great on a turkey sandwich with horseradish or cream cheese.