Fresh Cranberry Relish
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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.
