According to Kathleen Curtin and Sandra Oliver, authors of Giving Thanks: Thanksgiving Recipes from Pilgrims to Pumpkin Pie, this relish recipe has been printed on Ocean Spray cranberry packaging for almost 80 years. Still a favorite, it now takes about 30 seconds to make with a food processor, and it can be stored in the fridge for up to 2 weeks.
Adaptable to any poultry, game, or roast, this relish can go any direction you want to take it. Add ground walnuts. How about a squirt of lime, some minced cilantro and scallion, or maybe ground toasted coriander seeds, unsweetened grated coconut, and fresh mint or parsley?
- 2 cups fresh cranberries
- 1 whole orange
- ¾ cup sugar or ½ cup honey
Rinse and pick over cranberries.
Wash orange and cut in 6 or 8 chunks.
Put the berries and orange together in food processor and pulse to grind to a relish. (Or, if you’d prefer to employ the technology appropriate to the original recipe, put them through an old-fashioned meat-grinder.)
Mix in sugar or honey.
Chill, covered, for a few hours, to allow flavors to blend.