Cranberry Relish

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This recipe is from my dear friend Lizzie Hollinger. When I first saw it I was a very nervous Nelly because I’ve always cooked cranberries for relish. But like all new recipes I try to follow them to the “T” the first time assuming I’ll make changes for the next time. This is my favorite cranberry relish of all time, no changes necessary.

  • 1 lb fresh cranberries, washed and nasty ones removed
  • 1 lg orange
  • 2 apples
  • 1 ½ C sugar
  1. Cut the orange, rind and all but removing the seeds, into chunks
  2. Cut the apple, skin and all but removing the seeds, into chunks
  3. Pulse all ingredients in a food processor until evenly chunky
  4. Put in the fridge for a day, turning occasionally
  5. Taste and add more sugar if too tart
  6. Will keep in the fridge for 2-3 weeks

This recipe is featured in the post:

Thanksgiving Prep Work