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Cranberry Relish is that little something extra that makes the Holiday meal more special. Cranberries, one of the few commercially grown fruits that are native to the United States, go back to the 17th Century when Native Americans were known to mix cranberries, sugar and sugar in simple recipes. Over the years, cranberry sauces became known as a Thanksgiving accompaniment, but now are actually associated with all Holiday meals. Here’s Sweet Daddy D’s simple and no-angst recipe for Cranberry Relish that will get everyone’s attention.
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Here’s What You Need
Pick up a 12 ounces bag of the fresh cranberries that are available in groceries in the cooler months. If you are making this during a time when the fresh berries aren’t available, a bag of frozen whole cranberries will work well. You’ll need a couple of navel oranges, a Golden Delicious Apple and a lemon. One of the oranges will be used for the pulp and the other will be used for the zest and the juice. The lemon will be used for zest and juice and the Golden Delicious Apple will chunked up to give some sweetness and texture to the relish. More sweetness will come from granulated sugar. Some nice chopped pecans (preferably Louisiana Pecans) will also provide a contrasting texture which adds an interesting dimension. A pinch of kosher salt makes everyone play nice together.
Here’s What You Do
First…you have a beer. Holiday meal prep is always a little hectic but can be lots of fun. This is a simple recipe made easy with a little mise en place. Pop a beer and read the recipe top to bottom and get everything organized. It really is a breeze.
Prep all the fruit
Place the cranberries in a colander and rinse with cold water. Pick through them to remove any that don’t look good-smashed or maybe a little over ripe. Peel one of the oranges then remove the seeds and as much of the membranes as possible. It’s messy but makes a better relish. Zest the other orange, then squeeze the juice. Pour that in a measuring cup and add enough cold water to make 1 cup. Zest the lemon and squeeze the the juice. Peel, core and chop the apple into small pieces about ¼ to ½ inch, you’ll want the apple a little chunky but not so big that it won’t soften while simmering for a few minutes.
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Simmer the Sauce
Add the cranberries, sugar and orange juice/water to a saucepan and place over medium high heat.
Bring it to a boil and add the orange pulp, apples and a pinch of salt, then stir in the orange and lemon zest.
Give it a good stir, then adjust heat to maintain a rapid simmer for 10 to 15 minutes, stirring often.
Remove the saucepan from the heat and allow it to cool for about 30 minutes.
Add the chopped pecans and stir to mix everything together. Place the cranberry sauce in the refrigerator and chill.
That’s it, simple as that, all there is to it.
Hints and Tips
- This recipe yields approximately 4 cups (64 tablespoons) of cranberry relish.
- You want the apples a little chunky so they add a nice dimension to the texture.
- Resist the temptation to cook this more than 15 minutes. It will set up once it is allowed to cool.
- You can keep the cranberry relish in the fridge for about 2 weeks if its properly covered and sealed. It can also be frozen for a couple of months. Here’s more on storing cranberry sauce.
- Try Louisiana Pecans, they are delicious. Walnuts are also a good substitute but you can also leave the nuts out all together.
- Interested in learning a little more about Cranberry Relish? Check this out.
Here are some other recipes from Sweet Daddy D which you will love:
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Yeah You Right!
| Servings | Prep Time |
| 64 Servings | 15 Minutes |
| Cook Time | Calories per Serving |
| 20 Minutes | 26 |
|
|
| Cranberry Relish...tart and sweet at the same time. Add a little crunch with Louisiana Pecans and you have a traditional Holiday treat.
|
- 12 ounces fresh cranberries
- 1 large navel orange peeled and membranes removed
- Juices of one navel orange
- Zest of one navel orange
- 1 large golden delicious apple peeled, cored and chopped into small pieces
- 2 tablespoons lemon juice
- Zest of one lemon
- 1 cup granulated sugar
- 1/2 cup broken pecans optional
- Pinch kosher salt
- Rinse the cranberries and remove any that don’t look good.
- Peel one orange and remove the seeds and as much of the membranes as possible.
- Juice one orange and add enough cold water to make 1 cup
- Zest the orange and the lemon
- Peel, core and chop the apple into small pieces, ¼ to ½ inch.
- Add the cranberries, sugar and orange juice/water to a sauce pan and place over medium high heat.
- Bring to a boil and add the orange and lemon zest, orange pulp, apples and a pinch of salt.
- Adjust heat to maintain a heavy simmer for 10 to 15 minutes, stirring often.
- Remove from the heat and allow to coo for about 30 minutes.
- Add the pecans and mix well.
- Place in the refrigerator and chill.
This recipe yields approximately 4 cups (64 tablespoons) of cranberry relish.
Resist the temptation to cook this more than 15 minutes. It will set up once it is allowed to cool.
Try Louisiana Pecans, they are delicious. Walnuts are also a good substitute, or leave the nuts out all together.
You want the apples a little chunky so they add a nice dimension to the texture.