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Cranberry and Orange Relish with Maple Syrup

Cranberry and Orange Relish with Maple Syrup

This recipe has only three ingredients and is quite simple to make. It is a wonderful accompaniment to the Thanksgiving table, or to any meat, fowl, or vegetarian entree. The relish is fresh and crunchy, tart and sweet. I like it right out of the bowl with a spoon. It is tasty on yogurt with granola, over ice cream, in a smoothie, on a bagel with cream cheese, and on sandwiches. Try it with sharp cheddar on pumpernickel for a great grilled cheese or on a veggie or turkey reuben with sauerkraut. Mix some into a vinaigrette or marinade. Cranberries are at their peak in November--so buy some now--they will keep in the fridge for about two months and can be frozen.

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