- 1 12 oz. bag of cranberries
- 1 ½ oranges peeled and seeded
- ½ C. guava jelly
- 3 Tbsp. sugar (or desired amount)
Pulse ingredients in blender. Serve or Freeze.
This is the best cranberry relish that I’ve ever tasted. I was never a fan, but I have consistently made it out of tradition’s sake. This year I changed my recipe and made some a few days early. Notice how my ziplock freezer bag is so small. My kids ate up all my cranberry relish, so I actually might have to make some more. If you love ginger or orange peel in your relish, feel free to add some in.
Spatchcock Turkey and Broth – Start the Day Before
The day before Thanksgiving take your turkey out of its bag. Remove giblets and turkey neck and stick them in a crockpot for later. Take a pair of garden shears or a sharp serrated knife and remove the spinal column of your turkey. Make cuts in the collar bones. Flatten Turkey pushing down with your arms. If you didn’t properly cut the collar bone than you may hear it snap.
Pat dry the skin of the turkey with a paper towel. Spray it down with cooking spray (like ®Pam). Salt the surface, and then place in the refrigerator overnight uncovered. The skin of your turkey should harden through the night which will make it crispier. The next day cook it at 450⁰ F for about 80 minutes (cook times will vary on size of your turkey and oven temperature. Be sure that the thickest part of your turkey breast reads 165⁰ F).
Cut the spinal column in half so it will fit in the crock pot. Place any other scraps, giblets, and the turkey neck into the crock pot. Fill with water so it just covers the contents. Set on low for thirteen hours. When complete, strain, salt, and use turkey broth for gray and stuffing.