Rocker In The Kitchen – Recipe for Cranberry-Blueberry Relish
UPDATED 11/22/23: I forgot to include 2 tablespoons of cornstarch to the recipe.
This recipe was inspired by an old article in a women’s magazine. I can’t remember which magazine it was; it was so long ago.
About 13 or 14 years ago, I made it for the first time for our Rats-Giving gathering. Rats-Giving was something I used to do a couple of weeks before Thanksgiving. All of my co-workers would kick in $10 and I would go grocery shopping for all the food, which was quite the haul.
I’m talking multiple meats, including turkey. Lots and lots of sides, and several desserts.
I did the grocery shopping about 5 to 7 days before our gathering, and I start cooking and baking about 3 days before our get together.
Most of the food got rave reviews. There were a few shining stars, and this cranberry-blueberry relish was one of them.
I can’t tell you how many people asked me for the recipe. I can probably recite it from memory by now.
The next time I made it for public consumption, was with Halestorm lead singer, Lzzy Hale. We filmed a cooking show together called, “Rocker In The Kitchen.”
She not only helped me make it, she made a mental note of the recipe. After filming, she and the boys in Halestorm chowed down on the food we created together.
Now I’m posting the recipe here for you to enjoy.
Cranberry- Blueberry Relish
INGREDIENTS:
12-ounce bag frozen Blueberries
12-ounce bag fresh cranberries
2 oranges (squeezed for juice)
1 Tablespoon of orange zest
2 Tablespoons cornstarch
1 c. sugar
1 small can of mandarin oranges (drained)
1 – 8 ounce can of crushed pineapple (drained)
1 teaspoon cinnamon
A pinch of nutmeg
½ c of chopped walnuts (optional)
DIRECTIONS
In a medium saucepan, add: the blueberries, cranberries, orange juice, orange zest,cornstarch and the sugar and stir constantly over medium heat and cook until the mixture begins to thicken, and the cranberries begin to pop, about 10 to 12 minutes.
Let cool slightly, and add the drained mandarin oranges, drained pineapple, cinnamon, nutmeg, and walnuts. Refrigerate for 3 hours or overnight, serve chilled.
