Prep 15 mins
Cook 20 mins
This is our family recipe for cranberry relish. It wouldn't be Thanksgiving without it. It's so good that I buy extra cranberries in the fall for making relish to go along with chicken the rest of the year. I first learned to make this with a table-top grinder, then adapted it to a food processor.
- 12 ounces cranberries (1 bag, fresh or frozen)
- 1 navel orange
- 1 apple
- 1 teaspoon lemon juice
- 1 cup sugar
- In food processor with metal blade, chop cranberries. No need to defrost cranberries if frozen. Frozen cranberries make bright red relish. Scrape chopped cranberries into separate bowl.
- Replace metal blade with small shredder disk. Cut orange & apple into quarters. Remove core from apple but keep skin of both orange & apple.
- Shred orange & apple in food processor. Replace shredder disk with metal blade and chop orange & apple pieces to about the size of the chopped cranberries.
- Scrape chopped orange & apple into bowl with cranberries. Add lemon juice and sugar. Mix well.
- The relish is best if you give the sugar some time to dissolve -- that's the "cooking" time.
The simple relish I grew up on. Simple and sweet and tart, this is great.
This was a hit in our house! I had to make some ever so slight changes. Cranberries are not in season right now but I really wanted to make this. So I bought whole cranberry sauce (canned). I don't have a shredder disk on my food processor (I took this from my mom and left that part at her house) So, I put everything in at once and processed. Mine might not look the same if you follow the method. I lowered the amount of sugar due to the cranberry sauce. This was really tasty though! I will be making this again for thanksgiving. My kids ate it like apple sauce! Thank you so much! Made for Fall PAC 2008