Steve’s mom has made this cranberry relish for Thanksgiving for as long as he can remember, and now it has become one of my favorite holiday side dishes too. It is based on the recipe on the Ocean Spray bag, but she cuts the sugar way down. The original is very sweet, while this version is fresh and bright with a little bitterness from the whole orange.
It takes only a few minutes to make, and it tastes even better the next day, so I always prepare it in advance. The cranberries soften, the flavors develop, and the texture turns juicier. It has also become a hit with my family in Denmark, partly because it is not as heavy as a typical cooked cranberry sauce.
Notes
The orange is used with the peel on, so choose an organic one if possible.
This version is intentionally slightly tart, the original recipe on the Ocean Spray bag is much sweeter.
If you want it slightly sweeter, add sugar a teaspoon at a time until it tastes right to you.
Recipe: Cranberry Relish
1
small bowlKeep the screen of your device on
Ingredients
1 bag fresh cranberries, 12 oz (about 340 g)
1 whole orange, unpeeled (preferably organic, wash well)
2-3 tablespoons sugar
Directions
- Rinse the cranberries and drain well.
- Cut the orange into big chunks and remove any seeds. Keep the peel on.
- Place cranberries and orange in a food processor. Pulse until everything is finely chopped, but not pureed.
- Transfer to a bowl and stir in the sugar.
- Cover and refrigerate overnight or at least several hours. The flavor deepens and the relish becomes more juicy as it sits.
