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(recipe, Carrie Floyd)
Making cranberry relish was an annual tradition at my kids' preschool, which became our own once they graduated. The original recipe is from an old edition of the Joy of Cooking, which I adapted to make a smaller amount, using less sugar (and using a food processor instead of a meat grinder).
- 2 cups fresh cranberries, picked over, washed, and dried
- ¾ cup sugar
- Zest of 1 orange
- Pulp and juice of half an orange
- Place cranberries, sugar, and orange zest in the bowl of a food processor. Pulse several times, but not too much — you're going for a coarse consistency (too much pulsing and you'll end up with soup). Add the orange juice and pulp and pulse until just blended.