Updated: Apr 14
I hope everyone had a relaxing and safe Thanksgiving! While things were a little different this year, I found it to be a blessing to just spend some time at home with my wife and son. We cooked a nice meal, watched Charlie Brown, and just relaxed! One challenge I have in the kitchen since there were only three of us is dialing down the amounts when I cook! I think I did okay but we still have some leftovers to work through. With that in mind, this week I have a simple recipe to share that will be a great topper or side dish for some of those leftovers. I am a self professed cranberry fan. I love fresh cranberries with all their sourness that provides a perfect counterpoint to rich meats. My wife is not a big fan as she didn’t grow up ever eating cranberries so every year at Thanksgiving I make myself a quart of fresh cranberry sauce and eat on it for at least a week. This week’s recipe is an even simpler use of cranberries as there is no cooking involved! A simple cranberry orange relish is the perfect spread for that after-Thanksgiving-leftover turkey sandwich or even as an addition to a bowl of rice and lentil stew. In a lot of ways it similar to a sweet and sour chutney so explore the possible uses! Additionally, this recipe makes use of fresh oranges which are coming into season here in San Diego. In addition to Valencias I’ve been seeing the first local navel oranges at our local Farmer’s markets. Having grown up and worked in colder climates for many years we are truly lucky to have such wonderful produce available this time of year!
Orange Cranberry Relish 12 oz Fresh Cranberries 1 Valencia Orange, Seeded and chopped – Valencias are preferred as they have less pith than navels ¾ Cup Sugar 1 teaspoon Curry Powder ½ teaspoon Cinnamon ½ teaspoon Salt Procedure
In 2 batches, place all ingredients except the sugar in a food processor. Pulse until finely chopped. Pour into a large bowl.
Stir in sugar and salt and refrigerate for at least 1 hour to allow flavors to combine
Stir again and serve