When I think of Thanksgiving, there are a few key foods that I get really excited about. Obviously, there’s turkey, and of course pumpkin pie (I love to eat leftovers for breakfast!). But also at the very top of that list is Fresh Cranberry and Orange Relish. I have been making my cranberries this way every year for about 15 years now– it’s simple, refreshing, and pungent, so it’s the perfect condiment for a rich meal. Plus, it gets better with time, making it an easy one to do ahead. In fact, I have already whipped up a whole bunch of it, in preparation for our feast and to enjoy for another week or two.
You probably already have the ingredients on-hand, so you should definitely give it a try!
Fresh Cranberry and Orange Relish
What You’ll Need
- 1 12 oz bag of fresh cranberries, rinsed
- 1 1/2 oranges (preferably organic), washed, seeded and cut into eighths
- 1/2- 3/4 cup honey (preferably raw)
- 1/4 teaspoon sea salt
- 2 tablespoons freshly grated ginger (optional)
- 1 teaspoon cinnamon (optional)
- optional, for making it a probiotic: 1 teaspoon whey from yogurt or kefir or the juice from lacto-fermented sauerkraut (if using this one, omit the salt in the recipe)
As far as equipment goes, I recommend using a food processor. However, you can also do this with a knife. A blender will get you a sauce with a smoothie consistency– not recommended!
What to Do:
- Put the cranberries in your food processor and pulse until they are roughly chopped. Transfer to a mixing bowl.
- Pulse the oranges in the food processor until chopped finely– but not pureed.
- Combine the oranges with the chopped cranberries and add the honey (start with half a cup, then add more to taste) and the optional ingredients. (We love ours with both ginger and cinnamon!) Stir together until uniformly mixed.
- Put your cranberry relish in a glass container and store in the fridge until ready to use. I recommend giving it at least 24 hours for the flavors to blend and develop.
- If you would like to make this relish a probiotic side dish (I sure do!), then just add the whey or sauerkraut juice, mix it in, and leave it out on your counter for several hours before refrigerating.
This will keep for about two weeks in the fridge.