Fresh Cranberry Relish

Countdown to Thanksgiving: T-3 days.
I like to be able to check things off my list in advance. There’s always so much to do on Thanksgiving Day. Oh, I don’t have a problem with the cooking, but it does get annoying to clean out bowls and appliances every 5 minutes when doing prep work for various dishes.

This relish, from Food and Wine magazine is extremely easy on two counts: it can be made in advance and requires no cooking. In fact, it is incredibly easy to put together. Simply combine all the ingredients in a food processor and pluse until evenly, but coarsely blended.

The fresh cranberries have a great, bright texture and the cirtus flavors are bold and refreshing. It is quite tart because the citrus goes in unpeeled, but the flavors balance out well. Just be sure to wash everything really well before you add it. I used fresh lime in place of the lemon called for in the original recipe, since I like the lime-cranberry flavor combination. You can add a bit more sugar if this is too tart for you.

It makes a great accompaniment turkey (or any other meat) and is a nice change from traditional sauces.

Fresh Cranberry Relish

(original recipe from Food & Wine)

1 medium apple (I used a Jonagold), peeled and cut in chunks

1 medium orange, unpeeled cut in chunks

1/2 lime, unpeeled and cut in chunks

2 cups fresh cranberries (frozen are okay)
1/3 cup sugar

In a food processor, combine all ingredients and pluse until coarsely and evenly chopped. I like mine a bit on the fine side, but if you prefer larger chunks, go for it.
Relish can be kept in the refrigerator for about 1 week.
Makes about 4 cups.

5 comments

  1. i’ve cut out cranberry relish/jelly/glop from my thanksgiving repetoire because even half that recipe would be two times too much, no matter how many people show up. however, that would be a lovely accompaniment to the yeasted waffles in the previous post….mmmmm.

  2. That is a great idea, Santos. I hadn’t thought about it!

  3. Hi Nic – just last week the LA Times published a similar recipe that has you pulse up cranberries and citrus, along with a pinch of five-spice powder. I’m intrigued by the raw cranberries, always thought they’d be too tart prepared like that. Your picture is mouthwatering, though.

  4. I’ve made a version of this before when I was in the U.S. but there are no cranberries in Italy at all. You can substitute dried cherries I guess. I miss Turkey Day in the U.S.

  5. Luisa – You know, I always thought that, too. Before I tried this, that is. A version with more spices sounds really good. I’ll have to try it!

    Gia-Gina – I hear the same thing from a lot of my friends abroad. We’ll think of you when we’re having dinner!

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