Monday, January 10, 2011

Cranberry Relish / Cranberry Salad / Frozen Cranberry Salad / Frozen Molds

MY FAVORITE CRANBERRY RELISH 
(No sugar and absolutely delicious!)
Recipe by Lois Breneman

                    Cranberry Relish with bananas and coconut cream (from Trader Joe)

In trying to come up with a refreshing cranberry relish without sugar, this recipe was the result.  It's one of our favorites all year long!

1 bag (12 oz.) fresh cranberries, washed, finely chopped in food processor   
1 large can crushed pineapples, in its own juice, undrained
1 large jar natural applesauce (with no sugar added)

1 cup orange juice (Add juice to applesauce container, and shake well to clean out all the applesauce.)
Stevia to sweeten (very little is needed)
zest from 1 orange (eliminate if using orange essential oil)
4-5 drops of a good wild orange essential oil (safe to ingest, such as doTERRA or Young Living), optional

Note: 
I buy lots of cranberries (at least a dozen bags) when they are in season and freeze them, so we can enjoy this delicious and healthy recipe all year long.  For some reason when the cranberries are frozen, after I chop them in the food processor, they are a brighter cranberry red than if just refrigerated, and they turn the pineapples and applesauce quite red as well by the next day or sooner.  So pretty!  Sometimes it a deep burgundy color - even darker than in this closeup photo.

Directions:
Chop washed and drained cranberries in a food processor (can do this while still frozen).  Add undrained pineapples, applesauce, orange juice, stevia, and wild orange essential oil or zest.  Stir, and refrigerate at least overnight, so the flavors and cranberry color have time to intensify.  The pineapples and applesauce will take on the deep rich cranberry color.

The first photo below shows what the recipe looks like right after assembling all the ingredients (pink). 

But after setting overnight in the refrigerator, the cranberries show their true color and transform the pineapple and applesauce to burgundy as well.








CRANBERRY SALAD
Recipe from Brenda Clark of Virginia

1 lb. cranberries ground
2 cups sugar
Grind cranberries and put sugar over them while you get the rest of the ingredients ready.
2 - 3 oz. boxes red cherry Jello and 2 cups of hot water.
Let cool and add the rest of the ingredients:
1 cup celery, cut fine
3 oranges cut fine (or canned mandarin oranges)
1 cup apples, cut fine
1 cup broken pecans

Combine all of these ingredients with the cooled Jello. Put in pans and freeze. I take it out of the freezer the day I am going to serve it. It really keeps a long time.



FROZEN CRANBERRY SALAD
How easy can it get?


1 #2 can crushed pineapple in its own juice, drained
1 can whole cranberry sauce
1 cup sour cream (Whipped cream could be substituted for all or half of the sour cream.)

Mix together and put in ice cube trays or in a 9" x 9" glass dish. Sprinkle chopped nuts on top. Freeze overnight. Cut into squares and serve as a salad with green lettuce beneath or serve as a dessert - maybe with a cookie on the side. 


FROZEN INDIVIDUAL CRANBERRY MOLDS

1 can whole cranberry sauce
1/2 cup sugar (Healthier - Splenda or NuStevia - use less)

8 oz. crushed pineapple with juice, drained 1 cup chopped pecans
8 oz. sour cream
(Whipped cream could be substituted for all or half of the sour cream.)Mix together all ingredients and freeze in muffin cups.

*Note: Small pieces of banana mixed in is delicious too! Either cranberry recipe is a great make-ahead salad or dessert for Thanksgiving or Christmas! Of course, either recipe can be frozen in a large mold, glass dish, muffin cups, custard cups or individual molds.