This week's recipe involves chopping up ingredients, so I highly recommend a food processor or chopper.
Fresh Cranberry Relish Chutney
1 bag fresh cranberries 2 apples (I usually use a fuji & granny smith) 1 orange or tangarine, drained 1 small can of mandarin oranges 1 can pineapple chunks, drained (or equal amount of fresh pineapple) 1/2 - 1 cup sugar optional: finely chopped pecans
This recipe should be made ahead of time. For Thanksgiving I will put this together either Sunday night or Monday sometime. It just tastes better when you let it sit for a few days. Chop all ingredients. I just use my food processor and chop a little at time. I then dump it all ingredients into my Pampered Chef Classic Batter Bowl and stir. Cover tightly and store in the fridge. I go in and stir once a day. The recipe makes about 7-8 cups of relish, so I put some in glass jars and pass it on to friends or neighbors. It's wonderful with Thanksgiving dinner or by itself. I usually eat it for breakfast for a few days. Fresh cranberry season is short, so I will only make 2 batches a year...once at Thanksgiving and once at Christmas. I have tried freezing the cranberries and making this later on, but they don't thaw well for this.
Make this for Thanksgiving this year and you will get so many compliments!!
Thank you, Diana! It sounds yummy and would make a perfect side dish for anyone's Thanksgiving Dinner!