Cranberry Orange Relish was a Holiday staple for my family. Still is of course. Most of you grew up with some sort of cranberry something on the table during Thanksgiving or Christmas. Tradition is probably the reason. But for me, calling Wisconsin “Home”, cranberries on the table were a MUST. Right up there with the Turkey. Why? Because us Badger State cheese-heads produce more than half the world’s cranberry crop. That’s why. *mike drop*. And those beautiful bogs are literally a mile down the road from the house I grew up in, so talk about fresh.
Cranberry Orange Relish: a holiday season fruit salad.
This is the stuff that will take the cake from that canned jelly that occupies most tables around the country. Not that anything is wrong with the stuff (that’s still in the ghostly shape of the can it was stored in.) I think it’s been around for like a century. So, not having it would be like not inviting grandma over. Cranberry relish though; I like to think of it as a citrusy palate cleanser between mouthfuls of smoked turkey, sweet-potato casserole, stuffing balls, and cheesy onions. It’s sweet. It’s tart. It’ll disappear quickly, so make sure you get your helping first.
For ingredients, try to find the fresh bags of cranberries at your store. Check the back to see if it’s from Warrens, Wisconsin (that’s the good stuff.) The oranges cut down on added sugar and adds a bright flavored fruitiness to the little berry. And the apples? Well, that’s the secret ingredient, y’all. The type of apples, I’ll leave up to you, but don’t use something super tart, like Granny Smith. The cranberry already takes care of that department.
Oh, and you can totally freeze this for later too. So make a bunch!
- 4 cups whole Cranberries
- 2 Oranges, peeled and quartered
- 2 Apples, quartered (wash peel well and keep on apples)
- 1 1/2 cups Sugar
Stir in the sugar and mix thoroughly. Let stand in the fridge for 1 hour before serving or freeze in an air tight container for later.Print