Cranberry Orange Relish

Cranberry Orange Relish

  • Servings: 8-10
  • Difficulty: Easy

Many years ago while hosting a large Thanksgiving dinner I was looking for something different to serve in place of the traditional cranberry sauce. I don't remember if I found this recipe in the food section of a local newspaper or a magazine but it quickly became a family favorite. I took oranges and cut them in half, scooped out the insides, cut a zig-zag pattern around the rims then put the relish recipe below into each orange cup. I then placed them all around the turkey on a large platter. It makes a beautiful presentation for special dinners.

Ingredients

  • 2 apples, chopped (put in lemon juice to preserve color then drain)
  • 2 navel oranges, cut into small pieces
  • 2 cans Ocean Spray Whole Cranberry Sauce
  • 3 -4 Tablespoons sugar
  • 1/4 tsp of Cinnamon (more or less to taste)
  • dash of ground nutmeg
  • dash of ground cloves
  • 1/8 tsp vanilla extract
  • 1/2 tsp orange peel

Directions

  • Combine all ingredients into a medium-size bowl, mix well. & cover.
  • Refrigerate overnight for best flavor.

Note: Cranberry Orange Relish makes a great fruit dessert any time of the year. Serve by itself or over a nice pound cake topped with whipped cream. Compliments poultry, & pork main dishes.

Did you make this recipe? We would love to hear from you. Please leave us a comment below or Tag @twinsinthekitchen on Instagram and hashtag it #twiinsinthekitchen.


 

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Mom’s Spinach & Broccoli Pies

 

Our beautiful Mom (Eleanor DeBlasi Caronia) loved being surrounded by family. She would cook Sunday dinners that could feed an army and loved having our grandparents, aunts, uncles, and cousins over to join us. We know how proud she would be to see us share our family recipes and finally have a collection for all our family and friends to share.❤

Spinach & broccoli pies are a family favorite; which Mom always made for Thanksgiving and Christmas dinners when the entire family would gather at our parents home. Many friends asked for this recipe over the years and we’re so happy to share it with you. Enjoy!

Servings: 8-10

Ingredients

  • 2  12-ounce bags of either frozen chopped spinach or baby broccoli† florets (cooked and drained very well, additional chopping until fine texture.)
  • 7 level Tablespoons finely chopped onion
  • 3 Tablespoons French’s® yellow mustard 
  • 12-ounces shredded Swiss cheese
  • 3/4 cup Pecorino Romano grated cheese
  • 1 package Grands Pillsbury® Crescent Roll
  • 9″ pie pan

Instructions

  • Cook the frozen spinach or broccoli florets and drain well. When cooled chop fine and use paper towels to squeeze any excess liquid through a strainer.
  • In a large bowl mix onion, spinach or broccoli, shredded Swiss cheese, Pecorino Romano cheese, and mustard. 
  • Separate crescent rolls.
  • Place crescent rolls into pie pan, wide side down.  Points hanging over the pie pan. 
  • Lay the mixture in a circle like a wreath leaving the center of pan open.
  • Fold pointed end of crescent rolls over mixture towards the center, tucking point in and leaving a small opening.
  • Bake at 350°F for 25-30 minutes until top is golden brown (check after 20 minutes).

†  We use 2 – 12oz. bags of frozen baby broccoli florets that we finely chop after cooking & squeezing out all excess liquid. If you use frozen chopped broccoli in a bag, you get too many stems; which will change the texture.

Did you make this recipe? We would love to hear from you. Please leave us a comment below or Tag @twinsinthekitchen on Instagram and hashtag it #twiinsinthekitchen.

 

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