My mom was gifted this relish about a year ago from her friend. I tried it and instantly became obsessed. This was surprising since I think it was only 3 years ago that I even started to eat cranberry sauce at thanksgiving, and now I’m constantly trying to come up with new combinations for this Cranberry Orange Relish. It’s the perfect combination of tart, sweet, and fruity. So delicious. Perfect for someone like me who loves to create the sweet/savory combo. This is PERFECT for turkey sandwiches, but I’m also excited to try it with egg and cheese, grilled cheese, ham and cheese…so many delicious possibilities! We don’t alter our Thanksgiving day menu very much, but this is definitely going to be one recipe I insist on making!
This also just happened to be in Cooking Light’s November issue!
This comes together really quickly, but then needs to sit overnight for some marination time. Plan accordingly.
Cranberry Orange Relish
Makes about 2 cups
- 12 oz bag of fresh cranberries
- 1 whole orange, chopped in 1″ pieces
- 1/2 cup sugar (more to taste)
- 1 Tbsp crystallized ginger, finely minced (optional)
Place half the cranberries and half the chopped orange (rind and all) into the food processor. Pulse until finely chopped, about 15 seconds total. Mix into a bowl with the sugar and ginger (if using). Repeat with the other half of the cranberries and orange. Mix all ingredients well and refrigerate for 24 hours before serving. Store in the refrigerator for up to a week, or freeze for several months.