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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