Cran-Orange Relish. Get Set for Thanksgiving!

I saw an NPR report today about the health benefits of cranberries. It reminded me that Thanksgiving is on its way, and I usually make a recipe from my mother-in-law for a delicious, no-cook cranberry-orange relish. It has a wonderful fresh flavor, especially if you are not a fan of the old canned and jellied cranberry "sauce." You need to taste for sugar to get it as sweet as you and your family likes it. Remember fresh cranberries have zero sweetness and can be rather tart. I have also seen recipes which add apples to the mix. You could certainly adapt this with fruits you like.

I also like this on leftover turkey sandwiches after T-day.

Cranberry-Orange Relish Recipe

Makes about 3 cups.

Ingredients

  • 2 cups raw cranberries

  • 1 large, whole (peel ON) seedless orange, cut into sections

  • 1 to 2 cups granulated sugar (depending on how sweet you would like your relish to be)

Method

Wash and dry cranberries and orange. Cut orange into sections but leave peel on. Trim down large pieces of pith.

Set up food processor with the rough blade.

Working in batches process the cranberries and orange. Don't over process. You want a somewhat chunky consistency, not a puree.

Transfer to a non-metal mixing bowl, stir in the sugar. Let sit at room temperature until sugar dissolves, about 45 minutes. Store in the refrigerator.

Flavors get better with a little time, so make this in advance.