Cranberry Relish

November 18, 2015 | By

Fresh Cranberries

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?

Fresh Cranberries, Oranges, and Apples

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.

Seedless Orange

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!

Tart Apple

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.

Cranberry Relish
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This relish is capital Z zingy! The flavors mellow and meld over time, which makes this an excellent make-ahead dish. The fruit should be cut into 1" chunks before you pulse them in a food processor. Spoon any leftovers over your morning oatmeal, or you can mix it into plain yogurt.
Servings Prep Time
4 cups; 16-1/4 cup servings 20 minutes
Servings Prep Time
4 cups; 16-1/4 cup servings 20 minutes
Cranberry Relish
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
This relish is capital Z zingy! The flavors mellow and meld over time, which makes this an excellent make-ahead dish. The fruit should be cut into 1" chunks before you pulse them in a food processor. Spoon any leftovers over your morning oatmeal, or you can mix it into plain yogurt.
Servings Prep Time
4 cups; 16-1/4 cup servings 20 minutes
Servings Prep Time
4 cups; 16-1/4 cup servings 20 minutes
Ingredients
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Instructions
  1. Rinse the cranberries; sort through and remove any soft or suspiciously wrinkled berries and rinse again. Drain in a colander.
  2. Process each ingredient separately—in a food processor, pulse the apple chunks until they’re about ¼ inch in size, probably 12-15 pulses. Put them in a medium bowl. Then pulse the orange pieces (peel and all), then the cranberries and add to the bowl. All fruit pieces should be approximately the same size.
  3. Mix the sugar, salt, and cinnamon together in a small bowl. Pour over the fruit mixture and combine. Add the Fiori di Sicilia now, if you’re using it, and stir. Let the relish sit at room temperature until sugar dissolves, about 45 minutes. Store in the refrigerator—the relish will keep for at least a week and tastes best if left to rest overnight.
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