We've made this cranberry-orange relish every year for Thanksgiving for as far back as I can remember. It adds brightness to an otherwise heavy thanksgiving meal. Although a warmed or jellied cranberry sauce often melds better with the other elements on the plate (stuffing, gravy, mashed potatoes), there is something so superb about this fresh and zingy relish paired with a slice of turkey breast. So usually I take a bit of both -- the fresh cranberry relish and the cooked cranberry sauce -- and alternate my bites of turkey between the two.
easiest fresh cranberry-orange relish
- 1 whole orange, rinsed and cut into quarters
- 12 ounces of whole fresh cranberries, rinsed
- 1/4 - 1/2 cup of white sugar
- Place the whole cranberries and quartered orange into the bowl of a food processor fit with the blade/chopper attachment. Pulse until roughly chopped.
- Add 1/4 cup of sugar and continue pulsing another few times. Pause and taste the mixture with a spoon. Add up to another 1/4 cup of sugar. (The sweetness level hinges in part on personal preference, but also on the sweetness of the orange and the tartness of the berries.)
- Pulse a few more times to make sure everything is evenly incorporated. Stop when it reaches your desired consistency. Store in the refrigerator for up to a week.