How to Make Fresh Cranberry Relish Two Ways
Don't Bet Bogged Down with Jellied Cranberry Sauce from a Can.
Nov 24, 2008
Warning: some guests at your table may love that jellied stuff, may feel that the holiday turkey would not be the same if it on the table. You may be that guest! To keep peace, it's a small price to serve both the canned and a fresh alternative.
Here are two alternatives that will excite the tastebuds and possibly open your eyes to new ways to use this unique fruit.
Buy organic fruit at farmer's markets or other reliably organic source. If you must buy the waxed fruits from supermarkets, you can remove the wax and pesticide residue by dunking the fruit briefly in boiling water and then drying them off.
Ridiculously Easy Fresh Cranberry-Orange Relish
Three ingredients. No cooking. If you have a food processor, you will not believe how quick this is to assemble. Perfect for making ahead, the fruits and sugar want a little time to get chummy.
- 1 package (12 ounces) fresh cranberries, rinsed and picked over
- 2 unpeeled oranges, preferably navel or another thin-skinned variety
- 1 cup sugar, or to taste
- Quarter the oranges and remove any seeds. Cut the quarters in half and add to processor bowl along with the cranberries. Yes, peel and all! Process until reasonably smooth. Chunkier or smoother: the texture is your choice.
- Turn out into a bowl and mix in the sugar. Taste and adjust for your desired sweet/tart balance. Refrigerate, covered, at least 30 minutes, or up to two weeks before the feast.
This one is almost as easy as the first, but great for when you want to notch it up a level to really impress the in-laws or your mother or your spouse, maybe even your kids! Okay, let's not get crazy.
- 1 unpeeled apple, quartered and cored, preferably Granny Smith or MacIntosh
- 1 unpeeled orange, quartered and seeded, preferably navel or similar thin-skinned variety
- ¼ unpeeled lemon, seeded
- 1 package (12 ounces) fresh cranberries, rinsed and picked over
- 2 tsp fresh ginger, cut in a fine julienne
- 1 cup sugar, or to taste
- ½ tsp freshly ground white pepper (optional)
- 1/8 tsp ground cinnamon (optional)
- ½ cup golden raisins, craisins or dred currants
- ½ cup coarsely chopped walnuts or pecans
- Cut the apple, orange and lemon in one-inch chunks and chuck them into the food processor bowl with the cranberries and ginger. Process until reasonably smooth. Again: chunkier or smoother: the texture is your choice.
- Turn out into a bowl and mix in the sugar, pepper and cinnamon, if using. Taste and adjust for your desired sweet/tart balance. Fold in the raisins. Refrigerate, covered, at least 30 minutes, or up to two weeks before the feast.
- Just before serving, fold in the chopped nuts.
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