Everyone seems to be posting recipes for cranberry relish so I decided I couldn’t be left out. I would have posted this sooner, but didn’t invent it until the night before Thanksgiving. It is a mishmash of other recipes that interested me. It is my second attempt.
- 16oz cranberries (1 bag)
- 2 apples
- 1 orange
- 1/2 cup sucanat
- 1/2 tsp. ground cloves
- 1/4 tsp. cinnamon
- 1/8 tsp. allspice
- 1 tsp. fresh ginger (or 1/8 dried powdered)
Pulse the cranberries in the blender a couple times until chopped coursely. Dump into a bowl. Peel and core the apple and pulse a couple times in the blender. This doesn’t work as well as the cranberries did, so you may just want to finely mince them. Put the apples in with the cranberries. Zest the orange and mix in the zest. Peel the orange and finely chop (I pulsed in the blender and it basically massicated the orange). Mix with cranberries and apples. Add the sucanat and spices and mix. Let sit at room temperature for one half hour or so. Refrigerate overnight.
UPDATE (11/15/2007): I have since simplified this just a bit. Instead of all the spices, I just use 1 1/2 teaspoons of Chinese 5 spice. I omit the orange zest as the family didn’t like it. I add just a pinch of salt to counteract the bitter. I also now use my food processor to chop it all up nicely. I still chop the orange by hand.
