Thursday, November 19, 2009

Cranberry Relish

There are two camps of people who eat cranberries for Thanksgiving: those who like it sliced, straight out of a can, and those who like a homemade version made with raw cranberries. I am sure it comes as no surprise that I like homemade cranberry relish for Thanksgiving. I have two versions that I make. One version is more of a cranberry salsa which is wonderful on turkey, in turkey sandwiches, and as a dip for tortillas. That recipe is here. My other version is a normal cranberry relish which can feed a crowd and relies heavily on fruit. I made this for my kids' preschool Thanksgiving today.

All it takes, plus sugar and crushed pineapple

A note about making this. The size of your oranges makes a difference. If you use huge oranges, you will probably need 1 1/2 lbs of cranberries (just an aside--I've seen fresh cranberries in 12 oz bags in the produce aisle of the store. Freeze whatever you don't need). Do what the recipe says for the fruit and then taste before adding any sugar. If it just tastes like citrus, like mine did at first, then add more cranberries. Once you get a tart cranberry taste, then add the sugar. You can make this a couple of days ahead of time, if you would like.

Cranberry Relish
from Recipes to Cherish

1 - 1 1/2 pounds cranberries (raw)
2 apples, unpeeled, cored, and quartered
2 oranges, one peeled and one unpeeled, quartered
1 c crushed pineapple
1 - 1 1/2 c sugar

In a food processor, process the cranberries until they are finely ground. Transfer to a bowl. Then process the apples, and then oranges, doing each fruit separately. Combine apples, oranges, cranberries, and crushed pineapple in bowl. Taste. Add more processed cranberries if necessary. Add 1 c of sugar and mix well. Taste. If the relish is still overly tart, add more sugar until you reach desired sweetness.

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