Uncooked Cranberry Orange Relish (SAUCE)

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.

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