Spiced Cranberry Orange Relish
With Thanksgiving next week, this week’s Sunday Supper is a recipe for one of our favorite Thanksgiving side dishes, Spiced Cranberry Orange Relish. Did you know that Americans consume 400 pounds of cranberries during Thanksgiving week alone? We know from The Cranberry Institute that cranberries are one of only three commonly cultivated fruits native only to North America. Cranberries are naturally low in sugar and high in acidity, which makes them especially tart and the perfect complement to the turkey. This recipe, from FinaMill’s own Kate Gilbert, adds a touch of brown sugar and fresh orange chunks for a side dish that’s not only easy to make, but tastes amazing. Kate manages FinaMill’s social media, and she is also an accomplished chef and photographer. Enjoy this Spiced Cranberry Orange Relish and please accept our best wishes for a Happy Thanksgiving.
Whether you get your regular cranberry sauce from a can or from your stove, it’s worth it to have this no-cook relish on your Thanksgiving table too!
Ingredients
- 3 cups of cranberries
- 1 medium orange (keep the skin on, quartered, and take the seeds out)
- 1/2 cup brown sugar
- 1/2 tsp. Cinnamon (Grate in the FinaMill Grater Pod)
- 1/2 tsp. Nutmeg (Grate in the FinaMill Grater Pod)
- 1/2 tsp. Cloves (Grate in the FinaMill Grater Pod)
Directions:
- Place the orange in a food processor (including skin!). Process until evenly chopped. Don’t chop too finely. Move to the serving bowl.
- Place the cranberries in a food processor. Process until evenly chopped. Don’t chop too finely. Move to the serving bowl.
- Stir sugar and spices into the fruits. Taste and adjust spices and sweetness to your liking.
- Cover and store the relish in the refrigerator or freezer. Best when eaten after spending the night in the fridge!
