Cranberry Bliss

November 22nd, 2013

#sauces & purees #recipes #holidays

Cranberry Bliss Pacific Foods

It’s the one time of year when cranberries take a starring role. Now, we realize that not everyone has an affinity for traditional cranberry relish. Not to fear, there are plenty of great ways to give cranberries their place of honor in your holiday meal. Pacific Organic Cranberries are a time saver because they’re already cooked. Try out a few of these recipes for your Thanksgiving meal and embrace your own share of sweet praise.




CRANTINI. Serve this festive cocktail in a martini glass with a powdered sugar rim. 

  • ½ parts Vodka
  • ½ part Triple Sec
  • ½ part Vermouth
  • 2 parts Cranberry Juice Cocktail (or Pacific Foods Organic Whole Cranberry Sauce)
  • Cocktail Glass

Shake well with ice and strain.


CRANBERRY PINEAPPLE SALSA. It’s nice to have an appetizer that you can make a few days ahead of your cooking extravaganza. Serve this tasty salsa with lightly salted corn ships. 



  • 1 (4-pounds) pineapple, peeled, cored, and cut into 1/2-inch pieces
  • 1medium onion, chopped
  • 1 tablespoon vegetable oil
  • 1 (12-ounces) bag fresh cranberries (3 1/2 cups; not frozen)
  • 1/3 cup packed dark brown sugar, or to taste
  • 1/4 cup Seville orange juice (or 2 tablespoon each of fresh lime juice and regular orange juice)
  • 1 cup packed cilantro sprigs, coarsely chopped


1. Preheat oven to 450°F with rack in upper third.

2. Toss pineapple and onion with oil and 1/2 teaspoon salt in a large 4-sided sheet pan, then roast, stirring occasionally, until charred in spots, 40 minutes to 1 hour.

3. Meanwhile, pulse cranberries in a food processor until coarsely chopped, then transfer to a large bowl and stir in 1/3 cup brown sugar.

4. Add hot roasted-pineapple mixture, stirring until sugar has dissolved, then stir in citrus juice. Season with brown sugar and salt. Cool, then stir in cilantro. Let stand, covered, 1 hour.


NOTE:  If using Pacific Whole Cranberries, this pineapple and onion mixture can be combined with our cranberries to make more of a traditional relish.

Salsa, without cilantro, can be made 3 days ahead and chilled. Bring to room temperature and add cilantro before serving.


CRANBERRY APPLE CHUTNEY. Adding a few savory elements to your cranberries makes it easier to reuse the leftovers. Chutney is great on lentils, chicken, pork or reheated on a sliced baguette with goat cheese.



  • 2 lb Gala apples (about 4)
  • 1 medium onion, cut into 1-inch pieces
  • 2/3 cup packed dark brown sugar
  • 1/2 cup fresh orange juice
  • 3 tablespoons unsalted butter, melted
  • 2 teaspoons mustard seeds
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1/2 lb fresh or frozen cranberries (2 cups), thawed if frozen


  1. Put oven rack in upper third of oven and preheat oven to 400°F. 
  2. Peel, halve, and core apples, then cut into 3/4-inch cubes. 
  3. Stir together with remaining ingredients except cranberries in a 13” x 9” glass baking dish and spread in an even layer.
  4. Roast apple mixture, stirring occasionally, 1 hour. 
  5. Remove dish from oven and stir in cranberries, then continue roasting until cranberries are softened and most of liquid is absorbed, about 20 minutes. 
  6. Serve chutney warm or at room temperature.

Cooks' note: Chutney can be made 3 days ahead and cooled, uncovered, then chilled, covered.


NO-COOK CRANBERRY RELISH.  We realize there are still plenty of folks who like traditional cranberry relish. This simple, no-cook recipe makes it easy to whip up a tasty side for the purists in your family.


  • 1 ½ cups Pacific Foods Organic Whole Berry Cranberry Sauce (1 carton)
  • 1 large orange
  • 1 tablespoon fresh ginger, finely chopped
  • 1-2 teaspoons lemon juice 


1. Zest and juice the orange.

2. Combine cranberry sauce, orange zest, orange juice and fresh ginger.

3. Add lemon juice to taste.

4. Chill and serve. 


CRANBERRY CRUNCH PECAN SQUARES. Why should pumpkin pie get all the attention? The sweetness of cranberries is always a welcome end to any holiday meal. You’ll find this recipe on the package of our Jellied Cranberry Sauce. 


  • 1 1/2 cups rolled oats (quick cooking)
  • 1 cup whole wheat flour (Or gluten free flour if you prefer!)
  • 1 1/4 cups packed dark brown sugar
  • 3/4 cup softened butter
  • 1/2 cup finely chopped pecans
  • 1/2 tsp cinnamon
  • Zest of one orange
  • 1 package Pacific Foods Jellied Cranberry Sauce



  1. Preheat oven to 350 degrees F.
  2. Butter a 13” x 9” baking dish.
  3. In a mixing bowl, combine all the ingredients except the cranberry sauce. Mix with a fork or pastry cutter until crumbly and well blended. Press half of the crumb mixture in  the baking dish, forming an even layer. 
  4. Spread the cranberry sauce evenly over the bottom of the crumb layer, then sprinkle remaining crumb mixture on top of the cranberry layer.
  5. Bake 45 minutes until golden brown Allow to cook before cutting into squares. 
Cranberry Bliss Cranberry Bliss Cranberry Bliss