Cranberry relish is Thanksgiving tradition. My Mother always served fresh cranberry relish and I have continue the tradition. The relish is tart and crisp, a nice contrast to the savory turkey, gravy, and dressing. If you prefer a sweeter relish, add more sugar to taste.
As I prepare the relish, I wondered how my Mother chopped the ingredients without our Food Processors and the I remembered…she used the cast iron food grinder…which I still have. It worked beautifully AND helped build those arm muscles. If only I had a place to attach the grinder so I could use it!
This Thanksgiving, as always, be thankful for our families, our health, our friends and that we have the joy of sharing Thanksgiving with loved ones!
FRESH CRANBERRY RELISH
1 bag fresh cranberries
1 red apple
1/2 to 1 cup sugar (to taste)
- A day or two before serving, rinse the cranberries. Remove any soft or blemished cranberries.
- Wash and core red apple and chop into large chunks.
- Wash and halve and orange. Remove white membranes and slice off top and bottom peel of orange. Chop into large chunks.
- Place cranberries, apple, orange and sugar in food processor and chop until coarsely ground. Chill for a day or more and serve.
Great with the Thanksgiving turkey.
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