A Great New Twist On Cranberry Relish For Thanksgiving – Recipe Included

This year how about trying a new twist on your Thanksgiving Cranberry Relish?

Whether you call it cranberry sauce or cranberry gel, this year why not try something different and make Pineapple Cranberry Relish to accompany your turkey?

Now there are some traditional Thanksgiving side dishes that I want the same each and every year. Our Dressing and our Fluffy Mashed Potatoes recipes are two that have been passed down from our parents that most likely will never be altered.

However, our typical cranberry relish has always been made following the basic directions on the back of the package. The recipe has always been delicious, but this year we are adding a couple of different ingredients to add various depths of flavor to the popular dish.

The idea came from watching The Kitchen television show last week. During a viewer call in session someone asked what they could do to try something new in their Thanksgiving menu and the idea was born.

So this year, we are adding this easy to prepare, Pineapple Cranberry Relish recipe to our full Thanksgiving Menu, because it is that good!

Pineapple Cranberry Relish

INGREDIENTS:

1/4 cup sugar

1/4 cup light brown sugar

1/2 cup pineapple juice (from crushed pineapple can)

1 tablespoon fresh ginger, peeled and minced

8 ozs. fresh (organic) cranberries

1/4 teaspoon cinnamon

1 pinch sea salt

1/2 cup crushed pineapple

INSTRUCTIONS:

1. In a colander placed over a bowl, drain crushed pineapple away from the pineapple juice.
In a medium saucepan, add the sugar, brown sugar, pineapple juice and ginger- peeled and minced. (We use an earlier version of this microplane zester to mince our ginger) Bring to a boil and cook for 2 minutes to dissolve the sugar.

2. Rinse cranberries in cold water in a colander. Add the washed cranberries to the saucepan and stir well. Bring to a boil and lower to a simmer. Cover and simmer for 10 minutes, stirring occasionally.

3. As you stir, gently smash the broken cranberries to make the sauce.
Remove from heat and cool for 15 minutes.

4. Add the cinnamon, salt and drained crushed pineapple. Stir to incorporate.

Instant Pot Instructions:

Rinse the cranberries and pick out any soft or wrinkled ones. Place Instant Pot on Saute’ mode.  Once Hot add the sugar, brown sugar, pineapple juice and ginger- peeled and minced into the liner and stir for 2 minutes.

Press Cancel and add cranberries. With the lid on and the valve in the sealed position, pressure cook/manual on HIGH for 2 minutes with a 10 minute Natural Pressure Release. Add crushed pineapple and use an immersion blender to blend to desired consistency.

NOTES:

Refrigerate until ready to use.
Sauce will last for up to 2 weeks in the refrigerator.

Enjoy!

Mary and Jim

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