Gluten Free Thanksgiving: Orange Cranberry Relish

This is probably the simplest, most delicious cranberry stuff I’ve ever had. I do a little bit of fussing with the orange, but that’s my personal preference.

You need:

  • 1 bag of cranberries (I think 12 or 16 oz?)
  • 1 large orange
  • sugar

You also need:

  • A bowl
  • A food processor

Place the cranberries in the food processor. Cut the orange up into chunks, remove any seeds, and put the whole thing in there too. Push go, and let the processor run until you have a finely chunked, red and orange bowl of amazing. You’re going for seed-bead sized chunks, not puree (but it’s not an exact science). Stir in some sugar – I usually end up wanting about 3/4 cup, but I’ve seen recipes for this that call for anywhere from 1/2 to 1 and 1/2 cups of sugar. 3/4 cup is usually just about right for the sweet/tangy balance for me.

Refrigerate until serving.

The Orange Trick: The white pith of an orange can be kind of bitter, so I do the following to my orange:

  1. Using a paring knife, cut the zest – just the orange part, not any of the white part – off the orange in big strips.
  2. Using a serrated knife, slice away the rest of the rind, get all the white pithy part off.
  3. Cut the orange open and remove any seeds
  4. Toss the zest and the orange pulp into the food processor in chunks
  5. Proceed with the rest of the instructions

This gets the bitter pithy part out of the relish, and leaves a prettier result (no white stuff). I’m fussy like that!

Anna’s Momma’s Monkey Bread

Start this 12 hours before you want to eat it (the night before).


  • 1 package frozen yeast rolls (24 ct)
  • 1 cup brown sugar
  • 1 3.5 oz box regular vanilla pudding mix (NOT instant)
  • 1/4 cup white sugar
  • 1 1/2 tsp cinnamon
  • 1/2 cup (or a few handfuls) chopped nuts
  • 1 stick (1/2 cup) butter, melted

Grease and flour a bundt or tube pan.

Place the frozen rolls in the pan. Mix sugars, pudding, and cinnamon in a small bowl. Sprinkle over the rolls in the pan. Pour the melted butter over the rolls.

Leave on the counter overnight (DO NOT COVER). In the morning, bake in a preheated 350 degree oven for 30 minutes. Let stand 5 minutes, then invert the pan onto a large plate and sprinkle with nuts. Serve immediately.

(Fill the pan with hot water immediately too, and add a spoonful of baking soda – that way you’ll not end up with caked on sugary goo in your pan!)