A peppy little cranberry relish
I've made a version of this uncooked cranberry relish many times and really like it. It has a salsa quality. My recipe includes 1/2 jalapeno, so it has a little bite. Perhaps this year I'll leave the jalapeno out. Maybe then my family will eat it!
Orange-cranberry relish
Serves 8
1 package (12 ounces) fresh cranberries, picked over and stemmed
1 small navel orange, cut into eighths (with the rind)
Generous 1/3 cup roughly chopped crystallized ginger
1 tablespoon sugar
1/4 teaspoon salt
1. In a food processor, combine the cranberries, orange pieces, ginger, sugar, and salt. Process until coarsely ground, stopping once or twice to scrape down the sides of the bowl.
2. Transfer to a serving bowl, cover, and refrigerate for at least 2 hours. Adapted from "Fine Cooking"
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If you haven't tried Susan Stamberg's (from NPR) cranberry relish, you really must. I make it every year and it is fabulous. It goes as well with beef as it does with poultry. The recipe originally came from her mother in law, and has been repeated on NPR (and its website) for probably 30 years. Here it is:
Mama Stamberg's Cranberry Relish
2 cups whole raw cranberries, washed
1 small onion
3/4 cup sour cream
1/2 cup sugar
2 tablespoons horseradish from a jar
Grind (or use food processor) the raw berries and onion together. You want a chunky grind, not a puree
Add everything else and mix.
Put in a plastic container and freeze.
The day before Thanksgiving, or early Thanksgiving morning, thaw the relish in the refrigerator
The relish will be thick, creamy, and shocking pink.
Makes 1 1/2 pints.