Prep Time 10 minutes Cook Time 1 hour, 10 minutes
Thanksgiving is not Thanksgiving unless there are cranberries. When I was little, the cranberry sauce we most often had was the canned variety. We gently unmolded it from its container and then lovingly placed whole cylindrical-shaped blob onto a cut crystal plate. Then it was sliced, very elegantly, into slabs. Eventually, we realized that it is so very simple to make from scratch. Many folks prepare a cooked version, but I love the way my fresh relish bursts with sweet-tart flavor. Plus, it only takes about 5 minutes to throw together, freeing up precious time for other Thanksgiving-day cooking.
by Alison Needham
What you'll need
- 1 large navel orange, including skin and rind, cut into chunks
- 1 bag fresh cranberries, rinsed
- 1 3/4 cup sugar, use 3/4 - 1 cup
- 1/3 cup ginger, chopped and crystallized
How to make it
- Place oranges into a large bowl of a food processor fitted with a steel blade attachment. Pulse to chop slightly.
- Add cranberries, 3/4 cup of sugar, and ginger. Pulse until all ingredients are finely chopped and well blended.
- Taste for sweetness and add more sugar if necessary. Remove and place in a serving dish.
- Refrigerate for one hour so the flavors will meld. Relish can be made up to three days in advance.
