Saturday, November 15, 2008

Cranberry Orange Relish

I'm not really a big fan of the solid tube of cranberry goo. That's an understatement, but I won't go into it.

But I am a HUGE fan of Cranberries. My mom made this recipe last year for Thanksgiving and it will be a permanent fixture in our Thanksgivings from now on.

Cranberry Orange Relish

1 bag whole cranberries
1 Granny Smith apple, seeds and core removed (with peel)
1 large seedless Navel Orange (with peel)
1/2 to 3/4 c sugar

In a large food processor (or in batches) add all ingredients and process till finely chopped. Serve chilled.


Valarie said...

I've never seen this with apple (meaning, the recipe on the back of the ocean spray bag doesn't have it). My one word of advice is to not make it ahead of time. I made it the night before Thanksgiving a few years ago and the orange rind totally took over. Fresh, it's a nice mixture of flavors but after it set all night it only tasted like bitter orange rind.

Mia said...

This has been a staple at our Thanksgivings for my entire life. I can't imagine why anyone would ever eat that blob of nastiness, when they could have this! It's so good it's practically a dessert.

I actually like it the second and third day, but I don't use a navel orange because they have so much pith. Find an orange with a thinner rind. I think I also use a full cup of sugar. That makes the recipe easy to remember and the relish sooo yummy.

Jenny said...

After sitting in the fridge overnight I gave it another taste test and added a bit more sugar just for the bitter orange peel thing. This is delish. I just love it. We actually had some tonight with dinner!