Cranberry Relish is a bright, tangy, and refreshing condiment that’s the perfect accompaniment to holiday meals, especially Thanksgiving and Christmas. Unlike traditional cranberry sauce, which is often cooked and sweetened with sugar, this relish is made by finely chopping fresh cranberries and mixing them with citrus and sugar for a fresh, uncooked option that highlights the natural tartness of the cranberries. The addition of orange zest and a squeeze of fresh orange juice adds a zesty brightness, while a bit of sugar helps to balance out the tartness of the cranberries. The result is a vibrant, textured relish that pairs beautifully with roasted meats, turkey, or even spooned over cream cheese as an appetizer. Best of all, it can be made ahead of time and stored in the refrigerator, making it a hassle-free addition to your holiday spread.
Ingredients:
- 12 oz (1 bag) fresh cranberries, rinsed
- 1 medium orange, zested and juiced
- 1/2 cup granulated sugar (adjust to taste)
- 1/4 cup finely chopped fresh cilantro (optional, for added freshness)
- 1/4 cup chopped pecans or walnuts (optional, for crunch)
- 1/2 tsp ground cinnamon (optional, for a warm spice note)
- Pinch of salt
Instructions:
- Prepare the Cranberries: Rinse the fresh cranberries thoroughly, discarding any that are soft or damaged. Using a food processor or a sharp knife, finely chop the cranberries into small pieces. You want a coarse texture, not a puree, so pulse the processor in short bursts.
- Mix the Ingredients: In a medium bowl, combine the chopped cranberries with the orange zest, orange juice, and sugar. Stir well to mix, ensuring that the sugar begins to dissolve. Taste the relish, and if you prefer a sweeter version, you can add more sugar, one tablespoon at a time, until it reaches your desired sweetness.
- Add Optional Ingredients: For extra flavor and texture, mix in chopped cilantro for a fresh, herbal note, or add in some chopped nuts like pecans or walnuts for crunch. A pinch of ground cinnamon can also be added for a subtle warmth and spice that complements the tartness of the cranberries.
- Chill the Relish: Cover the bowl and refrigerate the cranberry relish for at least 1-2 hours before serving. This allows the flavors to meld together and for the sugar to fully dissolve, creating a syrupy consistency.
- Serve: Once chilled, stir the relish and taste for seasoning. If it needs a little more brightness, you can add a touch more orange juice. Serve alongside your holiday meal, or use as a topping for turkey, roasted pork, or even as a spread on crackers or sandwiches.
