Recipe by Jessie MacMillan
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.
Top Tweak by Rita J.
Mom's recipe is almost the same, except: Add chopped celery and chopped pecans to the mix. Tie it all together with Raspberry Jello made with half pineapple juice. I'm eating my share in bed, as I type.
- 12 ounces cranberries (1 bag, fresh or frozen)
- 1 navel orange
- 1 apple
- 1 teaspoon lemon juice
- 1 cup sugar
Directions See How It's Made
- 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.