Every other year, we have the whole family here for Thanksgiving! It takes a lot of hours of preparation and planning to feed that many people. (Haha, and the meal is consumed in about 15 minutes!) You know how Thanksgiving is all about tradition…Well, my family has come to expect certain dishes for the biggest meal of the year. One of them is my Fresh Cranberry Relish. It doesn’t take much effort, and it is better if made a day or two ahead of serving because it helps the flavors to blend (It also helps to get things prepared ahead of time.) This is delicious with the roasted turkey, but I have seen some spread it on a roll almost like jam!
Years ago, I got this recipe from my sister-in-law, Janeen, who knows her way around the kitchen for sure! It is scrumptious!
1 pkg. fresh cranberries
1 medium orange, seeds removed, (do not peel)
1 medium apple, cored (do not peel)
2 cups sugar
Dice the apple and cut the orange segments into pieces. Grind all of the fruits in the food processor. (I like to use my Cuisinart Immersion Hand Blender with Attachments
Pour out into a medium size bowl and stir in sugar.
Cover and refrigerate until the big day!
Making it a few days in advance allows the flavors to blend.
That stuff is definitely one of my favs!
Is this suitable for canning? If so, any tips?
Becky this is the same relish my grandma always made for my dad. My mom makes a bunch then freezes it. It works great!
I don’t have instructions for canning this recipe. I know that to can things safely, there needs to be the right amount of acidity, etc. You should probably check with your state extension service for advice on canning this.
My mother gave me the recipe for Cranberry Relish back in the 1960’s. I use 1 lb. cranberries, one orange seeds removed, one apple seeds/core removed and 1/2 cup pecans. I use a grind all the ingredients together then add sugar starting at 3/4 cup till I get the sweetness we like – usually a little over a cup. Let set in the refrigerator overnight before using. It freezes really well and keeps up to a year. Since I can buy cranberries in 3 lb. bags, I use 3 oranges, 3 apples, 1 1/2 cups pecans and two or more cups sugar. After refrigerating overnight, I put in containers and freeze. Great with all meats.