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...
Canning: Authentic Mexican Salsa

Canning: Authentic Mexican Salsa

PrintCanning: Authentic Mexican Salsa Ingredients15 cups pureed tomatoes, about 15 large tomatoes 10 jalapenos, seeded and cut in half lengthwise 3 large bell peppers (I used 2 green and 1 red.) 1 large sweet onion 10 to 15 assorted peppers of your choice (I used 3 Anaheim, 2 poblano, and 5 red chili peppers. For mild, remove all seeds. For medium, keep seeds of 2 jalapenos. For hot, keep seeds of 2 jalapenos and 1 Anaheim pepper.) 1 and 1/2 cup lime juice 2 bunches of cilantro, stems removed 3 tsp salt 1 Tbs garlic powder 1 Tbs chili powder 1 tsp cumin 1 (6 oz can) organic tomato pasteInstructionsIn a Vitamix blender, puree the tomatoes and then pour into large pot over medium heat. Meanwhile, set oven to broil and move rack to highest option. Place jalapenos on baking sheet with skin-side facing up. Broil for 4 to 5 minutes until skins are bubbly and brown. Remove from oven and immediately place jalapenos in zip-lock bag. Allow to sit for 10 minutes. In the blender, add bell peppers, onion, assorted peppers, lime juice, cilantro, salt, garlic powder, chili powder, and cumin. Once jalapenos have sat for 10 minutes, remove from zip-lock bag and pinch the skins off. Discard skins and place jalapenos in blender. Blend on medium speed until contents are blended but slightly chunky. Pour contents in pot with tomatoes. Bring to a boil and add tomato paste, stirring constantly until mixed well. Boil for 30 minutes. Meanwhile, sterilize the jars and lids in boiling water for at least 5 minutes. Pack the salsa into the hot,...

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