We love using cranberries year-round – in quick breads, muffins, or as a snack, or topping for oatmeal – for their flavor, and because they are an excellent source of vitamin C and antioxidants. As Thanksgiving approaches, cranberries are particularly important, in one form or other, on our respective menus. If you are wondering why cranberries in general are a part of the traditional Thanksgiving feast, it is most likely because it is one of the few fruits native to North America.
We both like to highlight this great ingredient in a fresh relish that quickly becomes a favorite with guests. It turns out our recipes are slight variations on the same idea – mixing fresh whole cranberries with a few other ingredients in a food processor. While it can be fun and comforting (in a retro and traditional kind of way) to have the jellied cranberry sauce out of a can, try one of these versions of a flavorful cranberry relish to add to your Thanksgiving table.
Enjoy!
Tutu’s Cranberry Relish
I have no idea where my grandmother got this recipe, but I finally tried it a few years ago after having it my files for a while. I was pleasantly surprised by how much I liked it. She still makes a variation every year, not always with Serrano peppers these days. Now she often leaves out the peppers, but adds an orange, peel and all. Kimberly
- 2 ½ cups whole cranberries, washed
- ¾ cup sugar
- 2-4 Serrano chiles
Add all ingredients to a food processor, and blend to desired consistency.
Sharon’s Cranberry Relish
There are many variations of a relish similar to this one. I don’t know where I got the recipe, but I make it every year and the flavors are so bright (especially beside the rich flavors of traditional Thanksgiving dishes) that my mother and I have been known to eat it alone with a spoon.
- 2 cups whole cranberries, washed
- 1 whole orange, washed
- 1 cup sugar
- ¼ cup mint leaves (reserve a few sprigs for garnish)
- dash of cayenne (optional)
Blend all ingredients in a food processor until it is a finely chopped relish. Garnish with mint leaves for serving.
Variation: Another option, popular with NPR listeners, is Mama Stamburg’s Cranberry Relish.