Wednesday, November 08, 2006

Cranberry Redux

Okay, so Jackie made a nice post about cranberry orange jelly, which reminded me about my absolute favourite Thanksgiving time treat (and yes, I'm including the pumpkin pie which Mom only makes twice a year). I hereby present to you a tart and textural version of Jackie's lovely recipe:

Cranberry Orange Relish:
1 large navel orange
1 16 oz. bag of cranberries

Quarter the orange. Get out the food processor (or for a very visceral experience, an old-fashioned food grinder) and pour in the cranberries--process for about 15 seconds. Add the orange quarters one at a time, blending for 10 seconds after each. This will give you a relish with lots of big pieces and bursts of flavor. You can add sugar to taste--how much depends on how sweet your orange was, and how sweet you like things in general.
You can serve this with turkey or chicken or duck, but I have a hard time not eating it all straight out of the bowl. It keeps for a long time in the fridge, and can be frozen pretty much forever. And it's also good on vanilla ice cream, for a different tasty treat!


Jackie said...

I've never tried a raw cranberry relish... that actually sounds really good. And super easy. :)

KrisM said...

It is really easy--I like to leave big chunks of the berries in there for texture, but it's good even if you process it smooth. And of course, yummy!!