I have always loved the totally fresh taste of this uncooked sauce, so different from the can! The combination of raw cranberries, tart apple, and a whole orange, peel and all, puts the zing in turkey day.
There were many Thanksgivings I remember the gelatinous slices of canned cranberry sauce offered at the feast. As a child I wondered what grown-ups found to like about the stuff, and what on earth did it have to do with a savory meal?
Then one year, my mother cranked out this relish, literally, from a meat grinder screwed onto a pullout cutting board. Eureka! Suddenly, I understood why turkey and cranberries belonged together. The tart/sweetness of the fruit is the fanfare for the bird and its rich gravy. This has become our classic cranberry complement on Thanksgiving.
I always use the food processor, but the old meat grinder works great, too. Alternatively, you could use the meat grinder attachment for your Kitchen Aid—you’re guaranteed to get uniform sized pieces for your relish by this method. Use the medium or larger holed die and beware of squirting juices!
Fiori di Sicilia is my secret weapon ingredient. Available from King Arthur Flour, the esteemed purveyor of all things baking, it’s a unique flavor extract that combines orange and vanilla to give food a taste reminiscent of Panattone. I love to use it during the holiday season.