Easy No-Cook Cranberry Relish

By Sally on November 25, 2009

holiday dishes, sauces and condiments, thanksgiving, vegan, vegetarian,

4 Comments

Cranberry-Sauce-29602

Thanksgiving is my favorite holiday to cook for. Get the coffee going early, ease into a day of cooking and and turn on the Macy’s Thanksgiving Day Parade. I love tradition. Puttering all day in the kitchen preparing to delight everyone with a feast to come is a joy for me.

Family Tradition

My family had a strict tradition with our Thanksgiving menu and woe to you if wanted to mess with it.  You risked excommunication from the family. The tradition was roast turkey with dressing and gravy, mashed potatoes, green vegetable (yes, the ever present green bean casserole), creamed pearl onions and cranberry “salad”, really a cranberry sauce or relish. Whatever you want to call it.

Mom & Aunt Rose’s Cranberry Salad

Although I have fooled around with my Thanksgiving menu a bit over the years, it’s still a close variation to what my mom and my Aunt Rose used to do. I’ve long passed on doing green bean casserole but I always make the cranberry salad.

Digging through my mom’s old metal recipe box I came across the original recipe card. It was from my Aunt Rose. She called it Cranberry Relish. There are no directions, just a simple, short list of ingredients and a note to top with whipped cream.

No Cooking Involved

The best part about this salad or relish is that there is no cooking involved. Just draining and mixing. Even a person with no cooking skills can do this one! It’s simply whole berry cranberry sauce, oranges, pineapple and walnuts. Mom always used fresh oranges. I often use canned Mandarins. She always topped it with freshly whipped cream flavored with a

little sugar and vanilla (Chantilly Cream). I usually leave off the whipped cream (lower fat and calories), but you choose. Serve it in a glass or crystal bowl. The jewel-like colors are beautiful on the table.

If you are looking for something fresh and easy, I hope you’ll try this family tradition from my home to yours. I’ve been making it for as long as I can remember. Please let me know how you like it. If you are not big on turkey, it goes great with roast pork, ham and roast chicken.

One last note – save the juice that drains from the fruit. It tastes wonderful mixed with a little ginger ale or club soda for the kids. That was a treat I always looked forward. These days I’d rather mix it with Champagne or sparkling white wine for a sort of Thanksgiving Kir Royale.

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4 Comments

Leave a Comment
Sally R | November 27, 2009 at 11:03 pm

Hey Sally,

My dad (Tag) just sent me your blog- I love it! I too love to cook and photography is a hobby that I’m working on getting better at. I really enjoy a blog with amazing food photogrpahy, like yours. Looking forward to seeing more…

Sally
by the way-nice name! :o)

Michelle | December 1, 2009 at 1:23 am

Hi Sal – now this is one that looks easy, even for me! I would like to print it and save it for Christmas. Is there an easy way to print recipes or parts of your blog that you are aware of?

Thanks for the diversity and lovely photos, I feel like I can taste it from the photo.

Cheers, Michelle K

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