Because you can never have too many cranberry recipes around the holidays, here’s a no-longer-secret family recipe. As far as I’m concerned, no Thanksgiving or Christmas dinner is complete without Cranberry Relish. My grandmother, Margarette, would haul out her giant metal food grinder, the kind that clamped to the table and was heavy enough to use as a weapon, and make this every year. Now that we don’t have to work so hard for our food, we use a food processor. Enjoy, and have a wonderful day!
MARGARETTE’S CRANBERRY RELISH*
One bag fresh whole cranberries (see Viv’s instructions for cleaning and inspecting these bouncy beauties)
One whole seedless orange, peel and all, chopped into a few pieces (an orange with seeds is fine as long as you remove them)
One whole apple (a green one is pretty, but any firm apple will do), cored and chopped into a few large pieces
1/2 to 3/4 cup sugar, depending on taste
This is best made the day ahead, or at least several hours before you want to serve it. Fit up your food processor with the regular chopping blade. Place all ingredients in the bowl, starting with the half cup of sugar (you can always add more later if it’s too tart). Pulse everything until it’s in fine pieces, stopping short of pureeing the mixture. Taste and add a bit more sugar if necessary, and serve in a clear glass bowl so you can admire the jewel-like colors.
Delicious with turkey, chicken, or even ham. My favorite post-holiday leftover is a turkey, cheddar and cranberry relish sandwich. Enjoy!
** To be fair, I don’t know where my grandmother got this recipe. It could have been from her own mother, Gladys. There may be some bickering going on among the angels right now over who should get the credit. Love you still, girls!