Thanksgiving Recipe: Fresh Cranberry Relish

What’s Thanksgiving dinner without cranberry sauce?

Most think of cranberry sauce as that burrgundy jelly stuff in a can. You plop it out onto a plate and slice where the rings of the can impressed upon the jelly.

Want to make a cranberry dish that’s fresh, delicious, and contains no artifical anything? Oh, and it’s delicious and easy to make too.

Have I got a recipe to share with you even though it’s not Saturday when I generally post recipes.

FRESH CRANBERRY RELISH

Ingredients

1 bag of fresh cranberries

1 navel orange

sugar to taste

(Since some oranges are sweeter than others, and cranberries are sometimes tarter than others, add sugar until the sweet-tart level is what you like.)

Directions

1. Wash the cranberries in a colander and remove the bad ones.

2. Wash the navel orange, dry it, and cut into chunks.

3. Place the orange chunks in a food processor and pulse to get smaller chunks

4. Add the cranberries to food processor and about 1/2 – 3/4 cup sugar depending on the tartness of the berries.

5. Pulse until the mixture is finely chopped. Taste. Add more sugar if it’s too tart for you. Pulse again to blend. Add sugar a spoonful at a time as needed.

Every year, this is what I’m required to make for the Thanksgiving table. In fact, I have to make a separate container for one of my sons-in-law—just for him. Family and friends love it. It provides the freshness, acid, and contrast to turkey and dressing. I think it acts as a palate cleanser too.

In the event you have any leftover, make cranberry orange muffins with it. They’re absolutely delicious!

TAKEAWAY TRUTH

I wish you a Thanksgiving day full of laughter, happiness, and fun. (The good food is a given, right?)

Photographs Used

1. Image Christmas-background-berry-21949 by PublicDomainPictures 

from Pixabay.

2. Image Oranges-navel-oranges-bahia-oranges-27304 by Stefan Schweihofer 

from Pixabay.

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Joan Reeves aka SlingWords: The Word Slinging Adventures of Joan Reeves