Natural Cranberry Relish
What holiday plate is complete without a little cranberry relish?! I love the sweet and tart flavors as a sidekick to balance all the heavier foods, as well as the gorgeous pop of color! As a true "relish" the texture should be course and chunky, which also intensifies the zesty flavor! I use turbinado, or "raw cane sugar", which is less processed than refined white sugar, so it's a little healthier but just as sweet!
Natural Cranberry Relish
Ingredients:
To get the right texture, add the ingredients in portions throughout the process.
- 1 bag fresh cranberries, washed
- 1 large naval orange, washed and quartered
- 1 cup turbinado sugar
Note: I find that freezing the bag of cranberries first results in a nicer texture, but this is not strictly necessary.
Instructions:
To get the right texture, add the ingredients in portions throughout the process.
First, add turbinado to food processor and blend for 20 seconds to create a finer grain. (Do not blend longer or you could burn the sugar).
Add 1/2 of the naval orange and blend for 10 seconds
Add 1/2 the cranberries and blend for 5 seconds
Add remaining orange and blend for 20 seconds
Add remaining cranberries and blend until desired consistency, about 20 seconds.
Refrigerate overnight or as long as possible for flavors to marinate and meld together.
