This is my Nanny’s recipe. I grew up eating this at Thanksgiving each year and when she passed away I decided to make sure this relish did not go missing at Thanksgiving. I much prefer a cranberry relish over cranberry sauce. I even did a taste test last year to ensure that I favored the relish more strongly. I would not turn down a cranberry sauce, but when I have the choice I wil always go with relish.
This relish is so incredibly easy, cheap, and flavorful. You do not have to cook it and it takes about 5 minutes to make.
It will last in the fridge for up to 2 weeks and can be used in a variteyty of applications: on a thanksgiving burger, on a turkey or chicken sandwich, in chicken salad, mixed into plain or honey greek yogart for a healthy and refresing breakfast, on toast, as an appetizer on a baguette with brie or chevre and perhaps some apple, in a pastry, or even stuffed into a chicken breast with chevre and caramalized onions and all wrapped in a blanket of puff pastry. That chicken idea might actually be next in the line-up…
Ingredients (makes about 3 cups)
- 3 cups fresh cranberries
- 1 ½ cups sugar
- Juice of 1 ½ large naval oranges
- Zest of 1 orange
Rinse cranberries, drain, and add all other ingredients. Mix altogether with a hand immersion blender or a Cuisinart until very finely chopped, but not pureed.