In our house, there are certain things that you must have when serving turkey. Cranberry sauce is definitely one of them. I grew up with cranberry sauce and turkey. The two go together like wild and rice. It’s unheard of to not have them together…unless it’s summer and cranberries aren’t readily available. Then we have rhubarb sauce – which is not a dessert…according to my Mother KIH. But I digress… It’s kind of like the perfect marriage, the turkey is a little sweet but very succulent, while the relish is tart, tangy and sweet. Boom. Flavor burst!
So…Popping Pineapple Cranberry Relish. Why popping?? Because when you make the relish, you know it’s just about done when the cranberries start to pop. Ta. Da.
What’s great about this recipe is that it’s exceptionally easy to make it your own. You can add a little lemon (zest or juice), orange (zest or juice), walnuts, peeled and diced apples (apples are amazing in this recipe). You can bake it after it’s done covered in an oatmeal streusel. And if you’re feeling especially wild and crazy – you can serve it on cake for dessert…gasp!
Most likely there won’t be any leftovers. I usually make a double recipe because it’s extremely “pop”-ular. (Ha! Pop…get it?) Don’t worry though, next week I’ll give you a recipe that will use nearly all of your Thanksgiving leftovers in one dish!!!
Send me your unique additions to this recipe – I’d love to hear them.
- 12 ounces fresh cranberries
- 1 cup sugar
- 1 can crushed pineapple (do not drain)
- dash of lemon juice (optional)
- Place all the ingredients in a medium pot, then stir with a large heat proof spoon or spatula to combine. Over high heat, bring the cranberries to a boil. Reduce heat to low and simmer for around 25-30 minutes until cranberries begin to pop. For a smoother sauce, smush the cranberries with the back of the spoon. Chill then serve over turkey or even cake.
- If you are using crushed pineapple in heavy syrup, or prefer your relish a little less sweet reduce the sugar.
- You can add a little lemon (zest or juice), orange (zest or juice), walnuts, peeled and diced apples (apples are amazing in this recipe). You can bake it after it’s done covered in an oatmeal streusel.
Finally…I’ve been pinning lots of Thanksgiving recipes (many gluten-free and glutenous) on my Pinterest page. Check it out and let me know what you think.
Kosherfest 2017 review coming soon….stay tuned…