Nothing goes better with roasted turkey than the tang of cranberry relish. Try a couple of recipes that take the original concept to new heights!
Cranberry-Horseradish Relish
2 c. fresh cranberries
1 small yellow onion
¾ c. sour cream
½ c. sugar
2 ½ tbsp. prepared horseradish
Pulse cranberries and onion in food processor, leaving mixture fairly coarse.
In glass or ceramic bowl, mix all ingredients together. Refrigerate at least overnight.
This can also be frozen, as a molded salad. Put in refrigerator for 2 hours before serving to soften.
This next recipe is a bit sweeter, and matches well with your roast turkey or a nice glazed ham.
Cranberry-Orange Relish
4 c. fresh cranberries, washed and stemmed
2 medium oranges, peeled and sectioned
1 tbsp. orange peel, shredded
2 c. granulated sugar
1/3 c. finely chopped pecans or walnuts
Half at a time, process oranges and cranberries in food processor until coarse.
In glass or ceramic bowl, combine with remaining ingredients. Chill.
This relish will last up to two weeks in the refrigerator, or may be frozen for up to four months.