Cranberry Citrus Relish
Author: Celia Spivack
Recipe type: Sides, Vegetarian
Yield: 2 1/2 cups
This is a very easy and common recipe, but it wouldn’t be Thanksgiving at our house without it. While this cranberry citrus relish is a tradition, it is a little different each year depending on the whims of our “relish chef” and which citrus fruit is available in the market or on our trees. My son has been responsible for making the relish each Thanksgiving since his early teens, so clearly anybody can do a great job of preparing this recipe. The texture of the minced cranberries and citrus and the interplay of sour and sweet is the perfect contrast to the other components on the Thanksgiving plates…not that Thanksgiving is the only time we eat this. We often double the recipe to ensure that we have leftovers for turkey-cranberry relish sandwiches, and if you do that, make it in two batches so the food processor can handle it well. There is usually somebody who depends on our also opening a can of jellied cranberry sauce to satisfy a childhood view of Thanksgiving tradition, but it is easy enough to accommodate. The sugar in this recipe can be replaced with an equivalent amount of your favorite non-caloric sweetener, but the result will not have the pleasant, syrupy quality that using real sugar gives it. It will still be very tasty.
- 2 cups fresh cranberries
- 1 medium orange or 2 tangerines or 2/3 cup kumquats
- 2/3 cup sugar (or more to taste)
- Wash the cranberries in a bowl of water and discard any berries that sink. Drain the berries and put in your food processor with the steel knife in place. Cut the citrus into chunks and discard any seeds. Do not discard any of the citrus peel. Add the citrus to the food processor along with 2/3 cup sugar. Pulse until the mixture is fairly uniform. Taste and add more sugar if needed. Transfer to a serving bowl.