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    Condiment: Cranberry-Orange Relish


    Source of Recipe


    sneakykitchen.com

    Recipe Introduction


    all notes were listed on original website

    List of Ingredients




    1 package (12 oz) fresh or frozen cranberries  (Note #1)
    1 medium orange  (Note #2)
    3/4 cups sugar  (Note #3)

    Recipe



    Cut the unpeeled orange into eights; remove seeds.   Wash the fresh cranberries in a large bowl or pan of water, sorting out any squishy or moldy ones (if frozen, just use as is).
    Place half the cranberries in a food processor (Note #4).   Process until chopped about the size of coarse pickle relish.  Place in a bowl.  Process the rest of the cranberries.
    Place half the oranges in food processor and proceed as above, mixing the chopped orange and peel into the cranberries.  (Note #5).  
    Add the sugar (Note #3).  Stir well.  Refrigerate for several hours or overnight to chill, and so the best flavor can develop.
    If you prefer a jelled relish, use 1 package of unflavored gelatin.  Sprinkle gelatin in 1/4 cup of water and let it soften.  Heat in the microwave until dissolved.  Add to the relish along with 1/2 cup of orange juice.  (Note #6).

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    Note #1:  I like to buy several extra bags at Thanksgiving, the time when cranberries come on the market.  Throw them in the freezer for a treat during the winter.
    Note #2:  Select a large orange with a healthy peel.  I sometimes add another orange with only half the peel.  This make a slightly milder relish.
    Note #3:  If you like your relish sweet, you may increase the sugar to 1 cup.
    Note #4:  For those who do not have a food processor, for many years I made this relish with an old-fashioned hand grinder, clamped to the kitchen table.
    Note #5:  If your food processor isn't up to par (mine is old, and I haven't quite convinced myself to replace it), peel the oranges, and process the peels separately, to be sure there aren't any large pieces.  
    Note #6:  To liquefy the gelatin on the stove, add the softened gelatin and water to the orange juice and heat gently, stirring, until gelatin is completely dissolved.   Then stir into the relish.

 

 

 

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