It’s Christmas time this week and my sister asked if I would be coming to the house for Thanksgiving next week, and I was like, “No, how could you mean next week? There is over a month to go before Thanksgiving…” and she was all like, “I wonder what your meaning is… ”
So, in case you are wondering why I did not post any Thanksgiving goodies on my blog recently, that is why.
I have been off in la-la-land and have not posted anything on the blog. However, while browsing the web recently, I came across a recipe for Healthy Cranberry Relish and immediately felt drawn to make it. Despite being a little late to the party this year, I am at least going to squeeze in this one as it is my favorite part of Thanksgiving.
I liked the addition of celery and gelatin to the Eating Paleo 4 Health relish recipe the most because it made it a little thicker.
While celery adds tons of crunch, it also makes the recipe stretch without increasing its cost much. It also adds an interesting flavor element (although it’s likely you’ll need to be a fan of celery to begin with), tons of crunch, and a lot of crunch. It occurred to me just before I began the recipe that apples would also be a perfect addition, and I just so happen to have one right in my possession.
I loved it and wanted to share it with you, so I put it in there. I just love it. I just love it. The result is a crunchy sauce (oops, it really should be referred to as a relish), with a unique flavor and tangy cranberries all around.
It just remains for me to decide whether I’m going to keep this at home for myself or whether I’m going to bring it to the feast on Thursday or not.
Are you curious about this recipe, let’s discover it together with Apronese.
Crunchy Cranberry Sauce
It is a crunchy cranberry sauce that is loaded with savory cranberries, celery, apples, and walnuts, which give the sauce a delicious texture and a savory flavor.
Author: Adapted
Prep Time: 2 hrs 20 mins/ Cook Time: 10 mins/ Total Time: 2 hrs 30 mins
Servings: 8 to 10 servings (1/2 cup each)
Ingredients
- 1/2 cup granulated sugar ($0.08)
- 1 cup water ($0.00)
- 1 12 oz bag fresh cranberries ($2.00)
- 1/2 Tbsp lemon juice ($0.02)
- 1/4 tsp cinnamon ($0.02)
- 1 1/4 oz. envelope plain gelatin ($0.46)
- 4 stalks celery ($0.40)
- 1 medium apple ($0.44)
- 1/2 cup walnut pieces ($1.18)
Instructions
- When a medium sauce pot is filled with 1/2 cup sugar and 1 cup water, put the sugar and water in a pot and heat up to boiling. Stir briefly to dissolve the sugar before adding the cranberries. After returning the pot to a boiling point, turn down the heat to medium-low, add the lid and let it simmer for about 10 minutes. Make sure that you do not forget to cover the pot while the cranberries are cooking (they will burst when you cook).
- Let the gelatin mixture sit for about five minutes to ensure that it has absorbed the water and is forming a thick jelly-like texture. Do this by stirring one envelope of plain gelatin into three tablespoons of water and mixing well.
- I would recommend chilling the cranberry mixture by placing it in the refrigerator after it has simmered for 10 minutes. Stir in the gelatin, lemon juice, and cinnamon. Once the mixture is cool, you can serve it.
- The cranberry mixture must be chilled at this point. Finely dice the celery and apple and mix together with the walnuts in a large bowl while the cranberry mixture is cooling. In the bowl with the celery, apple, and walnuts, combine the cranberry mixture with the celery, apple, and walnuts when it is slightly cooled (it’s okay if it is hot, just not boiling hot). After combining, place the salad in the refrigerator to cool for about 2 hours, then serve it chilled.
Nutritional
Serving: 0.5 Cups ・ Calories: 145.86 kcal ・ Carbohydrates: 22.03 g ・ Protein: 5.39 g ・ Fat: 5.08 g ・ Sodium: 35.54 mg ・ Fiber: 3.14 g
The nutritional values shown here are only estimates. Please see our nutrition disclaimer.
Step by Step Photos
Using a medium saucepot over medium heat, bring 1/2 cup sugar and 1 cup water to a boil. As the mixture heats up, the sugar will dissolve.
You may need to give it a quick stir to help ensure that it has completely dissolved.
It’s just a matter of letting it boil for a minute or two, adding a 12-oz bag of fresh cranberries, letting it come back to a boil as soon as it reaches a boiling point, and then turning the heat down to medium-low, placing a lid on top (to catch splatters from the popping cranberries) and letting it simmer for about 10 minutes.
It is recommended that you let the cranberries simmer for 20 minutes while you prepare the gelatin mixture, stirring one 1/4 oz. envelope of plain gelatin into three tablespoons of water, and leaving it to sit for a few minutes until the gelatin takes on a jelly-like consistency after absorbing the water.
Once the cranberries are completely ripe and have popped open, the mixture will be a little thicker after simmering for ten minutes. Put the gelatin in a pot with the hot cranberry liquid and mix well. Place it in the refrigerator to cool faster.
Place it in the refrigerator to allow it to cool faster after it has dissolved. Add half a cup of lemon juice and 1/4 tsp cinnamon. Stir until the entire gelatin has dissolved into the hot cranberry liquid.
After the cranberry sauce has cooled, coarsely dice four stalks of celery and one apple while the sauce is cooling.
To prepare it, combine the celery, the apple, a few tablespoons of the chopped walnuts, and a little bit of water in a large bowl. Mix well.
Adding the partially cooled cranberry mixture over top and stirring to combine again is the best way to combine it.
Before adding the cranberry sauce to the celery and apple, it doesn’t really need to be completely cooled, but you do not want it to be hot at all since it will “cook” the celery and apple if it’s too hot. If the apple and celery are not too hot, they will still be crunchy as long as they’re only slightly warm.
Immediately after stirring all of the ingredients together, place it back in the refrigerator for a couple of hours to cool down. As the mixture cools, it will thicken even more. You can serve it cold.
Being able to eat the crunchy cranberry mixture made by myself, surely the taste will be much better. Share your impressions in the comments for Apronese and everyone you know.
