A THANKSGIVING DINNER FAVORITE: CRANBERRY ORANGE RELISH
by Ellen EJ Sackett
Thanksgiving is around the corner, and I'm already salivating. Who can resist turkey with cornbread dressing, baked sweet potato casserole with a gooey marshmallow topping, melt-in-your-mouth crescent rolls, and pumpkin pie topped with a dollop of fresh whipped cream? Can't you hear my tummy growling?
But my all-time favorite is homemade cranberry-orange relish, a perfect meld of sugary-sweet, tart and tangy that's so yum, it'll reform even the most adamant anti-cranberrians. This easy-to-make side dish tastes better if prepared ahead of time and keeps well in the fridge for days after—that is, if it isn't gobbled up first. If you do run out, Christmas will be here soon, and you can serve it then too. That's what I do.
Fresh Cranberry Orange Relish
1 (12-ounce) package fresh or frozen Cranberries, rinsed and drained
1 unpeeled orange, seeded, and cut into eighths
3/4 to 1 cup granulated sugar
Place half the cranberries and half the orange slices in food processor container. Process until mixture is evenly chopped. Transfer to a bowl. Repeat with remaining cranberries and orange slices. Stir in sugar. Store in refrigerator or freezer.
Makes about 3 cups.
Note: May also be prepared in a food grinder.
Basic recipe courtesy of Ocean Spray Cranberries, Inc.
Optional ingredients can be added to this basic recipe. Here are a few suggestions:
One tart green apple, cut into small pieces
One cup coarsely chopped pecans
1/4 cup dried currants
Here's another suggestion: Slather it on sourdough bread for extra special sandwiches made with leftover turkey.
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