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!
Rinse 1 bag of cranberries and discard any bad ones that are too soft or dried up. Transfer the cranberries to a food processor and add the zest of one orange.
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.
Add the sugar, start with 1/2 cup.
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.
Cranberry Relish
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.
6 thoughts on “Cranberry Relish”
Karen
Looks good Jan. I hope you have had a wonderful Christmas Day.
NativeNM
Thank you Karen, yes we had a wonderful Christmas! Hope you had a wonderful holiday too!
Karen
Just stopped back by to wish you all the best in this new year. I’ll be looking forward to your new creations in the kitchen.
NativeNM
Karen, you are the sweetest person! I love following you on your adventures abroad and at home. I too look forward to your new cooking adventures and where you’ll travel next. You have a wonderful new year too!
mjskit
We didn’t do a traditional holiday meal this year and to be honest, I really missed it. Especially missed the leftover cranberry sauce, turkey and dressing. You relish looks fabulous. Now you have me inspired to make a holiday dinner in January. 🙂 Happy 2018!!!
NativeNM
Thank you MJ! Our holiday meal wasn’t the same this year either. Our oldest son is the one who loves the traditional meal with all the trimmings. He went to Australia shortly before the holidays so we tried something a little different. Enjoy your January holiday dinner!