November 17, 2012

Cranberry Orange Relish

IMG_2400Sauce, Chutney, or Relish. However they are prepared, I love cranberries and the holiday season would not be complete without them. If I were cooking for a large family gathering, I would probably make at least two variations of the tangy little fruits for the table. I find it nice to offer the condiment in both raw and cooked forms as they are different from each other, and I like how cranberries add a zingy balance to an otherwise heavy meal. If I had to make a choice and make only one cranberry dish for Thanksgiving, the nod goes to this recipe for Cranberry Relish. The original version of this recipe made by my mother had a whopping 3 cups of sugar and 2 cups of orange marmalade. I have lightened it up over the years and it is just as delicious.

I like to make it as soon as cranberries hit the market as it puts me in the holiday spirit. The relish holds up well for about 4 weeks, but if you make it early, there is always the chance that there won't be any left by the time Thanksgiving comes.

Cranberry Apple Orange Relish
Makes about 4 cups
For all ingredients, please consider using those that are organic.
2 medium Granny Smith apples
24 ounces fresh cranberries
1/4 cup lemon juice
1/2-1 cup raw agave nectar, start with a small amount and add to desired sweetness
1 cup apricot preserves or orange marmalade (fruit juice sweetened or your favorite brand)
1 large or 2 small oranges, unpeeled and chopped
1 1/3 cups pecans or walnuts, toasted and coarsely chopped (optional)
Chop the cranberries in a food processor, remove and repeat with the apples and then the oranges.
In a large bowl, combine the cranberries, apples, oranges, agave nectar, lemon juice, and preserves. Mix thoroughly and add more agave, preserves, or lemon juice to taste. Stir in the nuts.
Store in the refrigerator. The relish will keep for 3-4 weeks.



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Categories: Dressings & Sauces, Fall & Winter, Kids in the Kitchen, Spreads, Dips & Salsas

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4 Responses to Cranberry Orange Relish

  1. Laura says:

    Julie, this recipe sounds delicious! I’m planning on serving it this year at my Thanksgiving gathering; I’m expecting about 25 people!
    I have a couple of questions: My sister lives in the N. CA foothills and brought me some organic mandarins; this year the flavor is beyond perfection! I was thinking of substituting them for the oranges your recipe calls for.
    Also, I’m wondering if honey can replace the agave nectar in the recipe? Or perhaps you know if raw agave nectar is any different from agave nectar? I’m under the impression that the latter is processed and doesn’t have any more benefit than sugar, that the advertising could be misleading. I’ve read that the body processes any of these sweeteners in the same way, but I still believe that raw, unpasteurized, unfiltered honey has to be better than most of the “healthy” sweeteners.
    Between conflicting info about sweeteners (and healthy vs. nonhealthy fats), I’m confused.
    I hope you’re okay with questions like these. 🙂

  2. You can use the mandarins, but not their skins. Definitely use marmalade to give the relish the orange skins. Use raw organic sugar, any kind of agave, or even maple syrup. Happy to answer anynquestionsnyou might have.

  3. Carol Resnick says:

    Julie: I have been making your mom’s Cranberry recipe forever and this time, I’m excited to try your very delicious sounding Cranberry Orange Relish.
    A note to your mom: Judy, just have to tell you that your daughter Julie is a very special lady. She continues to amaze me with all her accomplishments & delicious culinary creations.
    Happy Thanksgiving to Julie & family and of course Judy & family.

  4. Thank you. You will find that it tastes almost exactly the same, just not as sweet.

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