Fresh cranberry relish is my new favorite thing. As in, I CANNOT stop eating
it!
Once fresh cranberries hit the store, I have a bowl of this in the fridge at all times.
Cranberry relish is tart and crisp with fresh orange and apple and a kick of
ginger…and, of course, fresh cranberries! There is no cooking involved, and
you make it ahead of time!
Basically, it’s a Thanksgiving superhero. But I plan on eating it now through
Christmas!
What’s the difference between Cranberry Sauce and Cranberry Relish?
While cranberry sauce is cooked, cranberry relish is raw.
If you’re like me and think holiday meals can be HEAVY, fresh
cranberry relish is the pop of freshness you’re looking for.
Ways to Use Fresh Cranberry Relish
-
serve with traditional Thanksgiving or Christmas dinner instead of cranberry
sauce, -
makes a festive appetizer, dolloped onto a cream cheese-spread
cracker, - on a cheese board,
- as the best condiment for a leftover (or deli) turkey sandwich,
- spoon over baked brie,
- as a dip for pita chips,
- stirred into whipped cream cheese for bagels,
- replace jam on toast or English muffins,
- spread onto rice cakes,
- top a cheese quesadilla,
- on greens for a fun salad,
- …the ways to use it are really endless!
KitchenAid food processor.
It’s simple, easy to clean, and I’ve had it for years.
Start by making an orange-ginger sugar. Take a few deep inhales because it is heavenly!
You’ll segment a few oranges and reserve the juice. I prefer Cara Cara oranges, but you can substitute standard navel
oranges.
Cara Cara oranges have a more vibrantly colored flesh and are sweeter,
juicier, slightly tangy, and seedless!!!
food processor
to chop a Honeycrisp apple, cranberries, and oranges.
All of that goodness gets stirred into the orange-ginger sugar along with
grated fresh ginger.
Make this at least two hours before serving, but it’s best made a day or two
prior. Cover well, and you’ll have it for snacking and serving all week!
Fresh Cranberry Relish
Trade cooked or canned cranberry sauce for fresh, raw cranberry relish! Cranberry relish is tart and crisp with fresh orange and apple, and a kick of ginger! Eat it alongside your Thanksgiving turkey (and turkey sandwiches!), or serve with cream cheese and crackers or pita chips as an appetizer.
YIELD: about 7 cups
PREP TIME: 30 minutes
INACTIVE TIME: 2 hours
1/2 cup granulated sugar
3 pieces (about 1.5-2 inches each) crystallized ginger
Zest of one orange
3 Cara Cara oranges*
1 Honeycrisp apple
2 (12-ounce) bags fresh cranberries
2 teaspoons grated fresh ginger
*can substitute with navel oranges
Pour sugar into a food processor. Add orange zest and crystallized ginger. Pulse to break up ginger, then run on high until the ginger is in small pieces and well combined with the sugar. Pour into a large bowl. (No need to wash the food processor bowl.)
Cut ends off of the oranges and cut away peel and pith. Segment the oranges into a small bowl, cutting between the membranes. Squeeze juice from oranges “carcasses” into bowl with the segments and set aside.
Core apple and cut into large chunks. Place in food processor and run on high until finely chopped. Empty into the bowl with the orange-ginger sugar.
Process cranberries, in two batches, if necessary, on high until in small pieces. Add to bowl with sugar and apples.
Place orange segments in food processor. Pulse a few times until roughly chopped. Add pieces and reserved juice to bowl.
Add grated ginger and stir well. Cover and refrigerate at least two hours. May be made two days ahead.
