This recipe is simple quick and I haven't encountered anyone who doesn't LOVE this dish. Great for the holidays or anytime. Enjoy!

Do the holidays ever not sneak up on me?Nope.Never.And so here I am on the Tuesday before Thanksgiving sharing my cranberry relish recipe with you. Great with any roasted bird, lamb, or pork, and really yummy with baked brie, too!You can make this up to a week in advance to save yourself some time closer to the big meal. ('Course it's too late for that this year! :P)Hope you enjoy.

Methamba is a condiment that is made in Maharashtrian homes every summer when raw mangoes are in season. It's sweet and sour flavours add just the right zest to any regular meal and it serves as a a lip-smacking tangy treat on the side!

I always forget to take a picture after making this, so this is a couple of spoonfuls.This is best made a day ahead of when needed.Another option is to drain the pineapples and use the juice as part of the hot water that's mixed with the jello.

#GoldenApron23 week 14. This recipe came with my husband. It became tradition on thanksgiving eve for him to hand grind all the ingredients. I prep it in the food processor now taking only a few minutes. Oops there went that tradition.

Sweet, tangy, and bursting with holiday flavor, this classic cranberry sauce is a must-have for your festive table. Made with fresh cranberries, a hint of citrus, and just the right amount of sweetness, it’s the perfect balance of tart and smooth. Whether served alongside turkey, spread on a sandwich, or as a topping for desserts, this timeless recipe brings a pop of color and flavor to every bite.Ingredients: #cranberries #cranberry#GlobalApron

I bought a bag of fresh cranberries for quite cheaply. I wanted to try out this seasonal fruit. I recommend making it a less sweeter than store-bought cranberry jam. It's tasty with meat or on bread.This jam is not as sweet as store-bought jam, so please adjust to your desired degree of sweetness. The orange is so delicious, so feel free to add more. I recommend eating it as soon as possible. Recipe by Waby

very good with rice and red wine vinegar. has a tart taste to it its very good. will make again to impress some ppl lol

I think there might be better versions and you could always add a can of lime soda water and some pineapple juice to sweeten it up. I have even tried maraschino syrup instead of grenadine. Learned this from a cooking class.check out bcaitc.ca and weheartlocalbc.ca. Ps of course I had to try the alcohol version.

This amazing, vibrantly-colored tart is a great alternative to holiday pies. Its mild tartness is a welcome change from the excess of sweet desserts typically available during the holidays. Plus, you don’t have to struggle with making a perfect pie crust! A quick bake of only the crust also means that your oven can be freed up for other baking endeavors. I’ve made this tart twice. It sets up beautifully, and the texture of the filing is sooooo smooth. I highly recommend giving it a try if you can get your hands on some cranberries. The original recipe appeared in Cook’s Illustrated.#Christmas #Holiday #Thanksgiving #Dessert

This is a great pie for the end of a festive holiday meal, its creamy and light with a delicious Cranberry flavor!

Fresh cranberry sauce is one of those things that's so quick, easy and inexpensive to make, and well ahead of time, that probably the only reason to use canned is that you have some sentimental attachment to it.Or you like the rings. :PAnd it's so super adaptable to your palate and preferences.Just a touch of cinnamon (about 1/4 teaspoon) and cardamom (5 seeds) for a mild holiday spice note were my additions this year, but nutmeg, clove and ginger would also work beautifully.Goes great with with roast turkey, chicken, duck and pork. Leftovers are delicious with a cheese platter or in baked brie.