CRANBERRY ORANGE RELISH

Thanksgiving is coming up! It’s my favorite holiday. I love all the Thanksgiving food and why on earth we don’t eat this stuff all year long?

Last year, we hosted a small party at our house and my friend/co-worker, Gina, gave me this uncooked Cranberry Orange Relish. It’s a little tart, sweet and so fresh.  It’s totally different than the traditional cranberry sauce, but it has the same flavor profile. I finally got the recipe from her and I was so excited to make it. Good news, you can keep it in the fridge for 2-3 weeks. It’s recommended to let the relish stand at room temperature for about 24 hours to develop flavor before serving, so it’s a perfect ‘make ahead’ recipe for your Thanksgiving. Oh, and there’s no cooking involved here, all you need is a food processor or blender. Imagine in the old days before all these cool kitchen tools, we would have to chop the cranberries by hand. Yikes!

I want to say “Let’s cook some food!”, but there’s no cooking involved. ha ha. So, let’s make some Cranberry Orange Relish!

Cut the oranges into quarters. If they have seeds, pick them out with the tip of a knife.

Put the cranberries and orange quarters (skins and all) into a food processor or blender.

Blend until combined. You may have to split it in half if your food processor is small.

Add honey (or agave), hit pulse a few more time. Taste to see if it needs to be sweeter. You can also use sugar if you don’t have honey or agave.

Transfer into an airtight container(s) and let the relish stand at room temperature for about 24 hours to develop flavor before serving. Keep refrigerated up to 2-3 weeks.

Add some chopped walnuts before serving.

I hope you give this Cranberry Orange Relish a try, the recipe card is below.

CRANBERRY ORANGE RELISH

 

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Prep time

10 mins

Total time

10 mins

 

Author: Mink

Recipe type: Relish

Cuisine: American

Serves: 4 cups

Ingredients

• 1 lb. (4 cups) fresh cranberries
• 2 large thin-skinned oranges, preferable seedless
• ½ cup honey (or agave)
• 1 cup walnuts, chopped

Instructions

1. Cut the oranges into quarters. If they have seeds, pick them out with the tip of a knife.
2. Put the cranberries and orange quarters (skins and all) into a food processor or blender. Blend until combined. You may have to split it in half if your food processor is small.
3. Add honey (or agave), hit pulse a few more time. Taste to see if it needs to be sweeter.
4. Transfer into an airtight container(s) and let the relish stand at room temperature for about 24 hours to develop flavor before serving. Keep refrigerated up to 2-3 weeks.
5. Add some chopped walnuts before serving.

Notes

You can also use sugar if you don't have honey or agave.

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