Sauce, 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.
|Granny Smith apples
|raw agave nectar, start with a small amount and add to desired sweetness
|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.