Here’s an oldie but goodie that never fails to earn rave reviews on Thanksgiving.
Who wants that cranberry jelly from a tin can when you can make a fresh and flavorful cranberry relish in a matter of minutes. This dish always brings me back to my childhood and to this day I can’t eat turkey without thinking of and longing for this side dish. Try it, you’ll love it.
CRANBERRY ORANGE RELISH
1 pound fresh cranberries, washed and picked over
1 whole organic orange, scrubbed
1/2 to 3/4 cup sugar
Pinch of salt
- Working in batches, pulse the cranberries until coarse in the bowl of a food processor fitted with a steel blade. Place the chopped cranberries in a large bowl.
- Cut the orange into eight pieces, leaving the peel on but removing any seeds. Place the orange pieces in the food processor and pulse until coarsely chopped. Add to the cranberries.
- Add the salt and 1/2 cup of the sugar to the cranberries; stir to combine. Cover and allow to sit for several hours or preferably overnight.
- Stir the relish and add more sugar if needed.
Yields 3 cups