No, the cranberry dish isn't just decoration on the Thanksgiving table.
This tart relish is an annual staple for me. It's the soprano of the choir. The Screech in a high school clique. But most importantly, it's the taste that cuts through all of the heavy food. And the best part is, it's freaking easy to make.
Ok, real talk. I make this for the actual holiday, but I honestly love it the day after. When you're making that turkey sandwich and it needs a little zing. Because we all know the leftovers are the best part.
I like the tartness of fresh cranberries, so I don't use the insane amounts of sugar that's usually called for in something like this. But you could also switch out the green apple for a sweeter Honeycrisp or Fuji variety to help with the tang.
Happy Thanksgiving from mine to yours, and much love to you from me.
About 4-6 servings
12 oz (3 cups) fresh cranberries
1 Granny Smith apple
2 Tablespoons brown sugar
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
- Cut the apple into large pieces. Zest the orange, then remove peel and cut the flesh into large pieces.
- Pulse the apple pieces first, then add the fresh cranberries and pulse again in a food processor, to break down the fruit. Add the orange flesh and zest, brown sugar, ground cinnamon, and ground nutmeg.
- Turn on the food processor for at least a couple minutes to combine everything, and turn off when you reach desired consistency. Scoop out and store in the fridge for up to a week before serving and serve chilled or at room temperature.
- If the oranges aren’t very juicy and you need some liquid for a more saucy consistency, add some orange juice after everything is combined together in the food processor.
- Instead of adding more sugar for sweetness, try swapping out the Granny Smith for a Honeycrisp or Fuji apple instead.