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Cranberry Relish

During my college years, I spent my Thanksgiving holidays with friends and their extended families. The grandmother of one of my friends made the most amazing cranberry relish. She would make it one week before Thanksgiving in her food processor and let the relish just sit. By the time Thanksgiving rolled around, the relish was ready and it tasted wonderful on the turkey, ham and rolls. Now, my holidays don’t feel complete unless I make Grandma Betty’s cranberry relish.


Cranberry Relish


12 ounces fresh cranberries
1 navel orange, scrubbed and cut into 8 pieces
2 apples, peeled and cut into 8 pieces
¾ to 1 cup sugar
1/3 cup chopped pecans (optional)


Wash the cranberries and remove any stems, bad cranberries, or inedible stuff you find. Put half of the cranberries, orange (unpeeled), and apple into the food processor and pulse to chop coarsely. Some larger pieces are okay, but nothing big enough to choke on. Pour into a bowl and process the other half of the fruit. Put it into a bowl, add the sugar to taste, and mix in the pecans. Refrigerate it for a day or two to allow the flavors to develop. The relish will keep for up to two months if refrigerated.

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