This Cranberry Pumpkin Relish has a few surprising additions, but is a constant at our Thanksgiving table. And it has been for years. Forget store bought. Forget canned. THIS will be your new go-to cranberry relish recipe from this moment forward!
And if you haven't noticed, I use it in soooooooo many recipes because it makes great leftovers!
- Turkey Tacos with Cranberry Chipotle Salsa
- Plantsgiving: Hearty Butternut Walnut Loaf
- Shortbread Cookies with Chocolate Cranberry Ganache
- Thanksgiving Casserole (coming soon)
It all starts with washed fresh cranberries.
And then, the first secret ingredient: apples.
Note: Be sure to peel the apples before simmering them with the cranberries. Otherwise it turns into more of an applesauce texture instead of a true gelled sauce. I learned this the hard way one year and had to make a totally new batch at the last minute!
The second secret ingredient = pumpkin butter.
Sooooo flavorful and delish!!!
Cranberry Pumpkin Relish
Nosh and Nourish: Cranberry Pumpkin Relish
*Really, any babyfood pouch that contains pumpkin or sweet potato will work fine.
- Combine all ingredients (except orange zest) in a large saucepan over medium high heat. Bring to a boil, stirring frequently.
- Reduce heat and simmer for 20 minutes.
- Once sauce is thickened, remove from heat and cool.
- If you like a more consistent texture, like I do, take an immersion blender to the mix for a minute or two to break up the large chunks/berries.
- Refrigerate until ready to serve alongside turkey or hearty butternut loaf.
- Top with orange zest (optional)
Yields 16 Servings