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Kitchen Adventures: Cranberry Orange Relish is a delicious, no-stress Thanksgiving dish

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Food column by Becca Owsley

By Becca Owsley

Thanksgiving is a holiday where families and friends sit down to remember what they are thankful for and then eat until they can’t possibly eat anymore.

A holiday that centers on food is something that brings joy and stress to any cook. Joy because we love cooking and can’t wait to share with family and friends. Stress because we want everything to go perfectly and one little misstep can send us into a Thanksgiving Day frenzy in the kitchen.

I’ve been there and know it’s always good to have on hand a recipe you know will go right when preparing a holiday meal.

Last year, I ran across a delicious dish that’s a twist on a holiday standard and now is a requested dish for family gatherings, Cranberry Orange Relish.

I can’t remember where I got the recipe and, in fact, I believe it is probably a combination of a couple recipes.

The best thing about this dish is it is not only delicious but looks fancy. In reality, it only takes minutes to make. You put all the ingredients in a food processor and pulse to the desired chunkiness.

Just remember to make it a day ahead of time because it should chill in the refrigerator for a day for desired taste.

It can be served on its own as a side for turkey or with crackers or toasted bread as an appetizer.

While the cranberry relish is great for the big day, there are some things to do with the leftovers you have the day after Thanksgiving.

Last Thanksgiving, my sister-in-law and I came up with a tasty dish to use up some of the leftover turkey and other items. We made a turkey pot pie. There is no recipe for this dish because the options are as varied as what you had to eat the day before.

We started with a refrigerated pie crust that lined the bottom of a pie plate.

Then we chopped up some turkey and mixed it with other leftovers. One of the main things to use is a casserole that has some sort of cream soup in the ingredients that helps thicken the mixture. I believe we used leftover green bean casserole. Then add other vegetables such as corn, carrots or anything else you might have.

When you have finished mixing up the leftovers, pour them in the pie crust. Then place another pie crust on top of and cut slits in the top to vent.

Brush an egg wash on the top if you want the crust to be golden brown.

You’ll have to reference instructions for similar pies and estimate the baking temperature and time.

You end up with a yummy twist on Thanksgiving leftovers. If you have any cranberry relish left, pull it out to serve on the side.

Becca Owsley can be reached at 270-505-1741 or bowsley@thenewsenterprise.com.

Cranberry Orange Relish
2 12-ounce bags of fresh cranberries
1 orange
1 cup sugar
A splash of orange juice

Wash the cranberries and the orange. In a food processor chop cranberries and orange — peel and all — into fine pieces. Mix in the sugar; then add orange juice for additional flavor or desired consistency. Chill in the refrigerator 24 hours.