Cranberry Relish Recipe

A healthy holiday staple to replace that scary canned stuff. This is a variant of basic cranberry relish.

Step 1: Chop cranberries

Wash and pick over a bag of fresh or frozen cranberries, then pulse them in the food processor until they're all properly chopped. You don't want complete mush, so stop when all the big chunks are gone.

Comments

[mountainfanfare]

I've never had very good results with a food processor. I rely on old fashioned meat grinder to make everything equal. Save the juice and mix in the sugar before combining the chunky ingredients.

[jessyratfink]

I just made this and finished tast testing it. It's wonderful! I ended up using 1 tsp allspice, 1/2 tsp cinnamon, and a 1/2 tsp ginger root powder and 3/4 cup of sugar. It turned out very well! I'm going to freeze it until Thanksgiving. I'm trying to do a lot beforehand if possible since this is my first year hosting. :D

[ambermcgregor]

Hmm... we never seem to have a problem as it doesn't tend to last very long. It still seems to have crunch, I'm sure not as much as celery would, after a couple of days in the fridge. I hope you enjoy it as much as we do!

[ambermcgregor]

I never tried celery in it. That's interesting. I made a comment on the traditional cranberry relish recipe on how my mom makes cranberry chutney. This version is much closer to what she does: 1 bag cranberries, 1 whole apple, 1 whole orange, 1 c. sugar, 1/4c pecans (optional) And exactly as stated above, pulse that food processor till even the clumps of apple core and orange peel are all chutney in consistency. Try this and you'll never want for the can again.

[canida]

The celery basically gives a bit of crunch without interfering too much with the flavor. Pecans would give a similar crunch, but add an interesting flavor- I'll have to try that this year! Do you find the nuts get soggy as the relish ages, or do they keep their crunch?