Wednesday, November 23, 2011

Two Last Minute Holiday Meal Compliments

At this point most of us are scrambling to get our Thanksgiving menu set and most of our food prepared and ready for tomorrow. I myself have been extremely busy in the kitchen today, but I am taking a short break to share these two last minute ideas with you: Vegan Raspberry Butter and Fresh Cranberry Orange Relish. One is brand new, one is a family tradition.

Vegan Raspberry Butter:

I first saw this last week on Pinterest thanks to DairyFreeBetty. I thought that it was a great idea, and decided it would go very well with dinner tomorrow night. Lots of people buy specialty butters or dairy products to compliment their meals, but those of us with dairy allergies are usually left out. Not this time! This uses Earth Balance Vegan Buttery Spread so anyone can enjoy it!

1 tub Earth Balance Vegan Whipped Buttery Spread, at room temp.
3/4 cup fresh raspberries.

After bringing your buttery spread to room temperature, put it in the mixing bowl of your stand mixer. (I used my Kitchen Aid mixer, but you could use a hand mixer too).
Beat until it is softened.

Add your raspberries

Beat on LOW speed just until they are mixed in and slightly broken up. You don't want to mix them too much- the butter should still look pretty.

Lay a sheet of aluminum foil on your counter, and a sheet of plastic wrap on top of that. Spoon your butter mixture onto the plastic wrap. Work it back and forth until it forms a log shape. Wrap in the plastic wrap, and then again in the aluminum foil.

Freeze for at least 30 minutes before using.

It is SO good! Not too sweet, but just adds a little extra flavor. It is going to be great on my roll tomorrow night at dinner. I am keeping mine in the freezer until dinner tomorrow.

Fresh Cranberry Orange Relish:
My mom has been making this relish for as long as I can remember. We have it at Thanksgiving and Christmas, since it is delicious with both ham and turkey. My husband likes to eat it on rolls too.

1 small orange- quartered but not peeled
1/2 package fresh cranberries
1/4 cup sugar

Put the cranberries and orange pieces with rinds on in your food processor. Chop them until they are finely ground. Add sugar to taste- if you like it sweet, add the full quarter cup, for a more tart flavor add less. Put in a covered bowl and let chill for a few hours before serving. This also freezes extremely well, so you can save some for Christmas too.

Of course you don't have to save these for a Holiday meal. Both of these are good anytime of year!


**The Vegan Raspberry Butter is found on Earth's Best's website.

1 comment:

  1. Oooooh so glad you tried it (and thanks for the link!) I think it looks so good. I might make it for Christmas - I'm thinking with cranberries would be awesome! :)