It just wouldn’t be Thanksgiving (or any holiday for that matter) at our house without cranberry relish on the table. Cranberry relish is so easy to make, is healthy (maybe a bit less healthy with the Grand Marnier), and SO much better than that weird canned gelatinous “sauce”.
This recipe has been in my family for many generations and each cook has added a bit of their twist to it. My mother skips the orange rind and adds the Grand Marnier. My aunt always added walnuts. My mother tells the story of a great aunt who added grapes. In days gone by my family used a meat grinder to get the pieces small enough to blend the flavors. Luckily now, I use the pulse function on the Cuisinart. Obviously this is a very versatile cranberry relish recipe.
The base for this cranberry relish are the foods seasonally available in my area, but I think it’s adaptive enough to use with any number of fruit as long as you remember to mix two sweeter fruits with one tart fruit. Hopefully cranberry relish can replace a less healthy version of sweetened cranberries next to your turkey.
Cranberry Relish Ingredients:
- ½ lb fresh cranberries
- 1 apple
- 1 orange
- ¼ orange rind
- ½ cup raw, local honey or coconut sugar
- ¼ cup Grand Marnier
Cranberry Relish Directions:
- Finely grate ¼ of the orange rind.
- Grind cranberries, apple, and orange together in meat grinder or pulse in Cuisinart.
- Mix honey with Grand Marnier, if using, or use coconut sugar.
- Mix all ingredients together and refrigerate overnight.