Although it's never the star of the show
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Cranberry relish is such a holiday tradition that many holiday tables would feel naked without it
To google, a recipe reveals a near cult-like following for Ocean Spray's back-of-the-bag classic, with comments from those that have been making it for decades
Kala brought her version to December's Holiday Traditions food swap. In so many ways it encompassed the spirit of the swap, a traditional dish with a grown-up twist. We loved it.
The flavors are bright and crisp. A not-too-sweet combination of tart, along with crunch. Not only did the vibrant colors look amazing on our plate, but we loved how flavorful and versatile the relish was
On the accompanying note, Kala mentioned it was great with Greek yogurt, and she was right.
We also ate ours for lunch in a wrap with left-over turkey, and for breakfast as a topping with whole wheat greek yogurt pancakes
A friend gave me the idea of stirring it into a basic muffin recipe to make a cranberry orange muffin. I bet it would be great
Now that we've officially broken from tradition, I think we'll try a cran-raspberry or cran-blueberry version since nobody's bossing us around about how many different kinds of cranberry one can have at their Thanksgiving table.
~ Adapted from Wellmark
- 1 large apple, unpeeled, halved, and cored
- ½ navel orange, unpeeled and seeded
- 2 cups cranberries
- ½ cup walnuts
- ¼ cup natural sugar (Sugar in the Raw or Turbinado)
- In a food processor, working with each ingredient separately, pulse apple, orange, cranberries, and walnuts until finely chopped.
- Transfer all ingredients, except for apples, to a stockpot and cook until it boils, stirring until sugar has dissolved.
- Remove from heat, add apples, and cool completely at room temperature.
- Chill in refrigerator.
How long will it keep?
Thank-you so much for reading. It keeps beautifully in the fridge for 4 or 5 days.