Cranberry relish is very good for you as cranberry relish is rich in antioxidants, vitamin C, fiber and even potassium that offer benefits for gut health, heart health and also immune system health.
Although the excessive sugar as well as added sweeteners, especially in canned versions cranberry relish also drastically reduce the health value of the cranberry relish.
Homemade cranberry relish is healthier than canned cranberry relish as you can control the amount of sugar, which makes the homemade cranberry relish a nutrient dense and low fat addition to your diet.
Cranberries in the cranberry relish are full of polyphenols like anthocyanins which fight off inflammation as well as cell damage.
You can also keep cranberry relish in the refrigerator for around 7 days as long as the cranberry relish is kept stored in an airtight sealed container.
For best quality and flavor it's best to make the cranberry relish a day or two ahead of time to allow the flavors to meld and eating the cranberry relish within 5 to 7 days is best.
Always store the cranberry relish in a sealed container to prevent odors from other foods affecting the flavor of the cranberry relish and also to keep the cranberry relish fresh.
What you can do with cranberry relish is use the cranberry relish as a condiment for meats like pork and turkey, add cranberry relish to sandwiches or even hamburgers, stir the cranberry relish into oatmeal or yogurt, mix it with sandwich spreads with mayo and or cream cheese or even use the cranberry relish to top pancakes/waffles or ice cream with.
You can also blend the cranberry relish into smoothies and cocktails or bake the cranberry relish into quick breads or muffins.
Cranberry relish is also great in appetizers like baked brie or used as a glaze for roasted meats or even added to salad dressings to add extra flavor.
You can eat cranberry relish with sandwiches or pair the cranberry relish with some Greek Yogurt and top it with some walnuts or even pair some roasted meats like , chicken, pork, cheeses, especially cheddar cheeses or brie cheeses.
You can also eat cranberry relish in sandwiches with turkey or roast beef, stirred into yogurt or oatmeal.
Cranberry relish can also be added to pancakes or waffles, or even as a glaze for meatballs or blended into cocktails for a nice kick.
The sweet tart flavor of cranberry relish cuts richness, which makes it very versatile for savory dinners, breakfast and appetizers.
Roast turkey, chicken, pork chops, pork tenderloin, roast beef, ham or meatballs all pair well with cranberry relish.
The cheese that goes with cranberry relish is sharp cheddar cheese, creamy brie cheese or even Camembert cheese which also balances the tart sweetness of the cranberry relish.
Even tangy goat cheese like Chevre and salty blue cheese are also great choices of cheese for cranberry relish.
If you like nutty cheese options then Comte, Gruyere and Gouda cheese are also great cheeses for cranberry relish.
Cranberry relish is made by taking raw cranberries and pulsing the raw cranberries in a food processor, along with an orange with the orange peel still on and sometimes also using apples and sugar and pulsed in the food processor until the cranberries are chopped coarsely, which creates a fresh and tangy, no cook condiment, which is then chilled to allow the flavors to meld, which differs from cooked cranberry sauce.
To make the cranberry relish you combine the fresh cranberries, orange wedges with the peel and sugar in a food processor and simply pulse it until they are finely minced, then you refrigerate it to serve.
The difference between cranberry sauce and cranberry relish is cranberry relish is often raw and made by blending fresh cranberries, often with sugar in a food processor for a brighter and tarter and chunkier taste.
And cranberry sauce is cooked, which results in a smoother and sweeter, jam like consistency.
Cranberry sauce also flavors meld during cooking.
And cranberry relish offers a fresh and vibrant burst of flavor that cuts through the rich dishes.
To make cranberry relish, the fresh cranberries, often with oranges, with peel and all and sweetener, are pulsed in a food processor.
The texture of the cranberry relish is chunky, fresh and vibrant and the flavor of cranberry relish is bright, tart, citrusy and refreshing.
Cranberry sauce is made by simmering cranberries, sugar and water or juice until the cranberries burst and the mixture gets thicker.
The texture of cranberry sauce is smooth, gelatinous or even jam like, especially for canned cranberry sauce.
The flavor of cranberry sauce is sweet, cooked down and blended flavors.
Basically cranberry sauce is cooked sauce that is softer and sweeter.
And cranberry relish is raw and is brighter, tarter and chunkier.
Common mistakes when making cranberry sauce are overcooking the cranberry sauce, which results in bitterness or gloopy texture, undercooking the cranberry sauce, which makes the cranberry sauce too runny, adding too much liquid and using too little sugar, which affects the thickening of the cranberry sauce.
Other common mistakes when making cranberry sauce are not allowing the cranberry sauce to cool properly, as the pectin requires time to gel and thicken the cranberry sauce naturally as it cools down.
Cooking the cranberry sauce too long can turn the cranberries bitter or even create a rubbery paste, like texture, so stop cooking the cranberry sauce when most of the cranberries pop and the cranberry sauce thickens.
Not cooking the cranberry sauce long enough prevents the release of pectin, which results in runny sauce, so ensure that the cranberry sauce boils to activate the thickener.
Cranberry sauce is a tart, sweet condiment that is made from cranberries and is also commonly used at Thanksgiving as cranberry sauce complements the rich flavor of turkey, stuffing and other savory dishes perfectly.
Cranberry sauce is often served from a can, although cranberry sauce is also sometimes served homemade.