Thanksgiving Share: Cranberry-Orange Relish

The marathon of cooking and baking has started for tomorrow is our annual feast day that we call Thanksgiving.

A lot of people give thanks for Tums, Gaviscon, etc. after indulging in the annual turkey, dressing, ham, yams, and more side dishes than should be legal.

And I haven't even mentioned desserts!

Every year I make a fresh cranberry and orange relish instead of buying the stuff in a can.

Cranberries-957583_1920, by Alexey Hulsov, Pixabay
The family loves this relish—I do too—and it's super easy to make. The tartness of the cranberries and the citrus scent and taste of the navel orange which is used skin and all make this almost like a palate cleanser. It's refreshing.

Joan's Cranberry-Orange Relish

1 large navel orange, do not peel
1 12-ounce bag of fresh cranberries
1/2 to 1 cup of sugar

(1) Wash the cranberries, picking out any squishy ones.
(2) Place in a colander and shake out excess water.
(3) Wash and dry the navel orange.
(4) Cut the orange into cubes and place in a food processor
(5) Pulse on high until it's cut into tiny pieces. Add 1/2 cup of sugar and pulse again.
Image by S. Hermann & F. Richter, Pixabay
(6) Add all of the cranberries and pulse until it looks like ground nuts. Add 1/4 cup of sugar, pulse, and taste.
(7) If it's sweet enough, stop now. If the cranberries and orange were really tart, you may have to add another 1/4 cup of sugar. If you do, pulse to combine all.
(8) Place in a covered container and refrigerate.

That's all there is to this super easy, fresh fruit relish.

Takeaway Truth

If you have any left over, use it to make Cranberry Orange Muffins! Absolutely delicious.

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