The Best—and Easiest!— Cranberry-Orange Relish
Cranberry sauce was always an afterthought at our Thanksgiving meal growing up. The “SLUUP!” of the sauce coming out of the can. Half-hearted efforts to run a spoon through it to get rid of the ridges molded into the side. A single can more than supplied enough for our holiday table of at least 15 people (and many times over 20).
I never touched the stuff.
I moved to New England for college, and discovered fresh cranberries along the way. I was still suspect, of course, as is almost everyone who grew up with canned cranberry sauce. And then at some point I received The Women’s Day Cookbook, which had menus for “celebrations” from Tex-Mex gatherings to full-blown planning for Turkey Day. Included in that menu was a Fresh Cranberry-Orange Relish. It was so dang easy, I figured I’d give it a try.
It was amazing. I’ve added walnuts to mine along the way, a slight variation to the original recipe. I’ve even tried it with a granny smith apple too.
I can’t imagine Thanksgiving without this relish now. It’s a family favorite.
Fresh Cranberry-Orange Relish
1 navel orange (about 8 oz) unpeeled and cut into small chunks
1 bag (12 oz) cranberries, washed and stemmed
3/4 cup granulated sugar
1/3 cup walnuts (optional)
For garnish, orange twist and whole cranberries (optional)
Process all ingredients, except garnish, in a food processor, using pulsating setting, or on/off alternations until finally chopped.
Cover and chill for at least 1 hour. Garnish, if desired, before serving.