This cranberry relish is what we fondly refer to as “The Cranberries”. Joe’s mom (Joan) always makes this cranberry relish for the holidays and it’s been a favorite that we’ve enjoyed for many years. Joan always grinds her cranberries but since I don’t have a working grinder I used my food processor to get the same effect. It’s a simple mix of fresh cranberries, an orange, and some sugar. The contrast of sweet cranberry orange flavors really enhances any traditional holiday meal. My favorite thing is leftover roasted turkey or chicken, stuffing with a drizzle of gravy and cranberry relish piled on a toasted slice of crusty artisan bread. Yum, it doesn’t get much better than that!
Remove the slices of orange and peel away the skin. Sometimes this is easy and sometimes it’s a pain but I think it tastes better without the excess outer skin. Now transfer that to the food processor along with the cranberries and orange zest.
Pulse the cranberries several times until you have the desired consistency. Taste and add more sugar if you like it sweeter. The cranberries will continue to release their juices and will become more flavorful over time. It is best to make this at least 1 day ahead of serving.
1 (12 ounce) bag Cranberries
1/2 – 3/4 cup Sugar
1 Orange plus the Zest
Rinse and discard any cranberries that are too soft or beginning to dry up. Zest 1 orange then remove the slices and peel away the skin from the pulp. Transfer cranberries, zest and orange slices to a food processor. Add 1/2 cup of sugar and pulse until you have nice consistency and the cranberries appear to release their juices. If needed, add 1/4 cup of sugar and pulse several times more. Transfer to a glass jar with a lid and refrigerate. Will keep up to 2 weeks.
Best if made 1 day before serving for ultimate flavor.
Makes approximately 1 pint or 2 cups.