Cranberry Relish

Cranberry Relish

Please do your turkey a favor and DO NOT use canned cranberry sauce on it.  The jelly texture gives me the heebie-jeebies and does anyone even know what’s in it?   Fresh cranberry relish is the best way to magnify your juicy turkey.  Tart cranberries, sweet applesauce, juicy oranges with a little kick from a jalapeno?!?!  Your turkey will never be complete again without it!  The vibrant colors of this dish are decoration enough… BUT, I have fallen in love with this white pumpkin bowl.   I can’t wait to serve my cranberry relish in it!  There are also matching salt and pepper shakers.   I love Thanksgiving!    PrintCranberry Relish Ingredients1 (12-oz.) package fresh or frozen cranberries 1 Tbs orange zest 1 navel orange, peeled and coarsely chopped 1/2 cup unsweetened applesauce 1 jalapeño pepper, seeded and coarsely chopped 2 Tbs chopped fresh cilantro InstructionsPulse cranberries in a food processor until coarsely chopped. Transfer to a bowl. Pulse next 5 ingredients in food processor 3 to 5 times or until orange, pepper, and cilantro are finely chopped. Stir into cranberries; cover and chill 2 to 24 hours. 3.1http://www.nodietsallowed.com/cranberry-relish/ I’ve only begun building your Thanksgiving feast!  Don’t forget about these side dishes.   Apple Sausage Stuffing     Creamy Mashed Potatoes...
Peach-Glazed Beef Roast

Peach-Glazed Beef Roast

PrintPeach-Glazed Beef Roast Ingredients2 Tbs coconut oil 3 lb sirloin or round roast, thawed 3 large peaches, peeled 2 Tbs balsamic vinegar 1/4 cup cilantro (stems removed and washed well) 1 tsp minced garlic 1 tsp salt 1/2 tsp pepperInstructionsIn a large skillet over medium heat, heat coconut oil for 1 minute until hot. Add roast and cook for about 1 minute on each side until browned. Place roast in slow cooker and pour remaining oil on top. In a Vitamix blender, add peaches, vinegar, cilantro, garlic, salt, and pepper. Blend on high for about 30 to 45 seconds until mixed well and smooth. Pour peach mixture over roast. Cook on HIGH for 5 to 6 hours or LOW for 8 to 10 hours until roast is tender and easily shredded with a fork. NotesIf roast is still TOUGH, cook for 1 to 2 hours longer on HIGH.TIPS FOR LEFTOVER TO ROAST: Make a salad with leftover roast, black beans, and tomatoes with balsamic vinegar and lime juice drizzled on top. Oh, it's absolutely...

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