Cranberry Relish

This is an extremely easy cranberry dish to make; so easy, in fact, that I learned to make it 25 years ago in my kindergarten class. It’s been a family favorite ever since. My Uncle Louis, in particular, is an ardent fan.
You need a food processor; about equal amounts of (washed, of course) red apples, oranges (preferably navel), and fresh cranberries; and sugar. Roughly chop the apples and oranges, keeping the skins and peels on, but taking the stems and seeds out. Then fill the processor with about equal parts apple, orange, and cranberry, and some sugar. Process the fruits until they achieves a relishy consistency. There’s no way to tell you how much sugar you’ll need; it depends on your personal taste, as well as the sweetness and tang of the particular fruit you’re using. Just add the sugar bit by bit, until you achieve a balance you like between tart and sweet. If you make a batch that’s too sweet, make the next batch less sweet and mix the two batches. 
This relish tastes even better the next day, so you may want to make it (and refrigerate it) a day before you serve it. It makes an excellent sweet, tart, cold counterpart to warm, savory turkey.
Happy Thanksgiving! 
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