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lets make Cranberry Relish Sauce
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Jun 15, 2025
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View Video Transcript
0:08
hi guys it's Shalva from Life is No Yolk
0:10
we are here in Solen Ohio with Michelle
0:14
at the Vitamix store and she's going to
0:16
show us how to make a holiday cranberry
0:19
chutney nope relish either way all those
0:23
things work great i like the word
0:24
chutney there you go we we are so
0:26
excited to have you guys out here and I
0:28
really wanted to do this recipe with you
0:30
because this is one that I use around
0:31
the holidays all the time it's so easy
0:33
to do um I'm doing a smaller batch so
0:36
I'm going to go ahead and use the new 48
0:37
oz container that with the ascent but um
0:40
I do this in a much bigger batch around
0:42
right around Thanksgiving because you'll
0:43
see we're going to do it as an appetizer
0:45
today but I love having leftovers of
0:46
this because it's great on like a turkey
0:48
sandwich the day after Thanksgiving or
0:50
really anything you would use a regular
0:52
cranberry sauce for perfect so anyway
0:54
you definitely want leftover cranberry
0:55
sauce always always and everything if
0:57
it's gone you have to make more
0:59
absolutely so this is one of our
1:00
favorites so we're going to follow a lot
1:02
of those same basic loading tips that we
1:04
always talk to you about so we want to
1:05
put down on the bottom whatever's going
1:07
to liquefy quickest which in this case
1:08
is a peeled orange and you know my
1:11
saying about the peeling your citrus
1:13
have I ever told you this before oh okay
1:15
just cuz you can blend it doesn't mean
1:16
that you should cuz think of all the
1:19
Yeah just think of all the flavor you
1:21
get from like a teaspoon of like lemon
1:22
zest can you imagine if you left the
1:25
entire peel on a lemon or on an orange
1:27
or on a lime that makes sense yeah the
1:29
amount of sugar that you would have to
1:30
do to compensate for the ease of not
1:32
peeling it not worth it true so we're we
1:34
do leave a little peel on our lemon if
1:37
it's a small slice right but if you're
1:39
doing half if you're doing half a lemon
1:41
and I always talk about that I did that
1:42
when I was making strawberry lime sorbet
1:44
for the first time and forgot to peel
1:46
the lime it was not editable lime I
1:48
don't think we do no a peel very often
1:51
so since that's going to create my
1:52
liquid base we're going to go ahead and
1:53
put that down first i've got a little
1:54
bit of sugar you can certainly use any
1:56
sweetener that that you're comfortable
1:58
with um like I said I like adding a
2:00
little bit of sugar to this cuz I'm
2:01
actually going to use some fresh
2:02
cranberries which are pretty tart tart
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yeah and this is an appetizer for a
2:06
holiday dish like using a little sugar
2:09
if you're making this for yourself for a
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healthy meal like obviously you wouldn't
2:12
add as much sugar but for this for this
2:15
it's great the recipe calls for frozen
2:16
cranberries i'm going to go ahead and
2:18
use fresh just because we're in season
2:20
right now so why not yeah and I always
2:22
tell people in this particular recipe or
2:24
frozen to fresh ratio stays the same
2:26
perfect so and then we've got a little
2:28
bit of walnuts could be any nut or you
2:29
could omit depending on what you want to
2:31
do i actually like the texture it gives
2:32
here and here I have one chopped up
2:35
apple uh we used a gayla i like to use
2:37
something that's a little on the sweeter
2:38
side use whatever your favorite is and I
2:40
always point out that we leave the stem
2:42
i was noticing that i was going to ask
2:43
about that the only part of the apple
2:44
that we throw away is the the seeds
2:47
again just cuz you can't blend doesn't
2:49
mean you should cuz they contain arsenic
2:51
so I read that the other day and I was
2:53
like "Oh we should stop eating those
2:54
then." Yeah the recipe calls for this to
2:57
be turned on and taken on a one and then
2:59
take to variable four okay i'm going to
3:01
tell you that I want on the way we're
3:03
going to serve it right now on top of
3:05
the cream cheese i like it to stay a
3:06
little chunkier cuz I think it's
3:08
prettier so I'm only going to take it to
3:09
three totally your own personal
3:11
preference so that's what's great about
3:13
this machine is that you can really kind
3:14
of control the the texture and that's
3:18
why people sometimes are like scared of
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using the tamper oh my god it's the best
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part it's the best part of the whole
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thing and it's this collar on top that's
3:26
going to allow me to push these
3:27
ingredients down there and it's going to
3:28
be blending slow enough that it's not
3:30
going to liquefy and you know when to
3:32
stop it for the texture that you want
3:34
and you can't overdo it when it's moving
3:35
slowly like that because the worst thing
3:38
that you could do is make a cranberry
3:39
soup right now and people are scared of
3:41
doing that to them well and I always
3:43
tell people too that it's like the
3:44
timers are there as a convenience factor
3:46
but in the end you're driving the caring
3:48
when you're when you see that it's done
3:50
you know it's it's just a timer that's
3:53
all it is so you need to be the one to
3:55
be in control to get the kind of a
3:57
finish that you want and you can see
3:59
through the container which is so
4:00
awesome wait I didn't point out my new
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favorite thing about the new Descent
4:04
series this is so silly but I have to
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point it out is the new way that the lid
4:08
attaches because you hear it you know
4:10
that you're there cuz like a problem
4:12
before is like sometimes people would
4:13
put their lid on crooked and they
4:14
wouldn't push it down all the way and
4:15
then they go to use their tamper and
4:17
everything's wiggling around so now I
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know that my lid is securely on and that
4:20
there's no way that tamper is hitting
4:21
the blade if the lid is on correctly
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that's correct it is physically
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impossible for the tamper to hit the
4:27
blade if the lid is on correctly not let
4:29
us know if you do we'll be really
4:30
impressed
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anyways all right so we're going to go
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ahead and turn it on i'm going to take
4:35
it to that three oops sorry i'm doing
4:37
this backwards today there we
4:39
go blending backwards is an art i hope
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that everyone that watches these videos
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understands i'm just going to go ahead
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and push that
4:49
up it's already for you
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doesn't take much and which is one thing
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that's nice when you're entertaining
4:55
during the holidays perfect there we
5:01
go beautiful now I probably could have I
5:05
got one or two pieces here but you'll
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see I've got this really great texture
5:09
and it smells good i know and then you
5:11
just spoon this on top of
5:14
the And if I wanted it more liquid I
5:17
would just run it on that four instead
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and I would run it a little bit longer
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but I love the way it looks with that
5:23
chunkiness and those big pieces of
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cranberry it's such a beautiful color
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for like a Thanksgiving meal for sure
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and people I mean we do this here in the
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store and people just like will eat it
5:34
with a spoon lick it off yeah it's that
5:36
kind of a thing so she's serving this on
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top of a brick of cream cheese which is
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a really easy appetizer obviously
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crackers cream cheese and a relish um
5:45
Lenny doesn't eat dairy so I would serve
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this maybe on um the like vegan cream
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cheese that we make which is really easy
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make it with cashews you don't even need
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to cuz you could just do this with the
5:57
Triscuit or something like that i mean I
5:58
like the Triscuit cuz it holds up cuz if
6:00
it especially if you take it a little
6:01
bit more liquidy then you're still wet
6:03
or you want a heavier cracker that's not
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going to get saturated it looks like
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it's delicious enough to eat just on a
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cracker without the extra cheese but the
6:10
the cream cheese does look kind of
6:11
delicious as well yes thank you oh we
6:14
have sample spoons here aren't we fancy
6:17
right oh it's very very good it's a
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great one it's really tasty i think it's
6:22
a good one for your customers to add to
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their repertoire it's one that we pull
6:26
out this time of year every year and I
6:27
think that took you a minute and a half
6:29
to make from start to finish so even if
6:33
people are already at your house this is
6:35
something I feel like you could make cuz
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you're not turning it all the way up and
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there's Yeah it was nice yep mhm it's so
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quick and easy i think yeah this is an
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awesome holiday appetizer so easy easy
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using the ascent with the 48 oz
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obviously you could use the bigger
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container if you want more yeah and and
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and I I when I'm doing it sometimes I'll
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like and you can you don't always have
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to 100% double the recipe sometimes I'll
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bump it up and use two apples instead of
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one so don't feel that you have to
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totally double you can kind of play with
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it it's a as I say with all our recipes
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it's a template for you want to create
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go ahead and feel free to get in there
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and experiment a little bit yeah i mean
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there's a lot of things you could kind
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of edit in that based on your taste more
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sugar less sugar you could add a little
7:17
kick to that oh my god you could put a
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little jalapeno in there I think would
7:21
taste really really good just kick it up
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a notch um but this is an awesome
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appetizer for the holidays so go make
7:28
yourself some cranberry apple chutney
7:30
absu scent cool thanks for watching
7:33
thanks for watching guys
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