I have made this Cranberry Relish for Thanksgiving dinner for the past three years. It pairs well with the turkey and other Thanksgiving sides. Containing warm spices such as cinnamon and cloves, this Cranberry Relish brings together wonderful fall favorites. From the tart cranberries and granny smith apples to molasses notes from the dark brown sugar; the side brings together subtle bursts of flavor from the brightness added by oranges.
All these items come together with minimal equipment and effort. A bowl, a food processor (or similar gadgetry that can shred or dice), a measuring cup and spoons are all that is required. If the food processor is small (like mine), you can chop the fruit in two groups so you don’t overfill (and overwhelm) the work bowl of your food processor.
Keep an eye out when processing, I prefer my Cranberry Relish to be almost slaw-like. If you like your relish chunkier, go easy on the pulse button. Also, don’t add all the sugar in one go; if you have a sweet tooth, go for the gold and, if not, gradually add the sugar until it is sweetened to your liking.
If you like, since pulling together an entire dinner is time consuming, make this Cranberry Relish a day or two ahead of time. This will allow the fruit to macerate and the flavors to pull together. Just let it sit the refrigerator and let it develop undisturbed.
Some final thoughts:
If, like me, you wondered about the origins of cranberries and their place on our Thanksgiving tables, read a wonderful post from the folks at PBS.
One final word or two, the spices and sweeteners listed in the recipe are just my preferences. Make this Cranberry Relish your own. Make is sweeter or less so according to the feedback you get from your diners. Mix up the fruit. Add some cherries or mango to alter the flavor. Everything listed works for my family. Have fun!
Cranberry Relish
Ingredients
- 16 ounce package cranberries
- 2 peeled and cored green apples (I sliced them)
- 3 tangerines (cut into quarters)
- 3/4 cup granulated sugar
- 3/4 cup packed, dark brown sugar)
- 1 teaspoon cinnamon
- 1/4 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
Instructions
- You have the option of using a grinder, the grinder attachment of a KitchenAid mixer, a food processor or a box grater. I used a food processor. Don't over process or you will end up with a bowl of mush.
- If you don't have a large capacity work bowl, you can process the fruits in groups.
- Add the processed fruit to a large mixing bowl.
- Add the sugar and let stand for 45 minutes at room temperature.
- Add the spices, mix well, cover with plastic wrap and let sit, undisturbed, in the refrigerator (preferably overnight to let the flavors to fully develop).
- Before seving, give the mixture a stir and transfer to a serving bowl.
