Sunday, November 20, 2016

Relishing the Relish

Just in time for the holiday season, I present one of my favourite holiday foods -- cranberry relish!  I know cranberry relish doesn't typically hit the top ten ten list of holiday treats, but it's a big deal at my house, and I try to keep a bowl of it around from mid-November through the end of December.

I have fond memories of Thanksgiving in my youth.  It was always a big family affair with many relatives and often friends, too.  My grandmother made the most delicious, melt-in-your-mouth rolls and my grandfather made cranberry relish (they also made fabulous stuffing).  I started making cranberry relish on my own when I moved far from family after grad school and needed some traditions to help me feel connected and grounded.  I didn't have a recipe, so I recreated it from childhood memory.  It has been a personal favourite ever since, giving me an easy, quick, healthy food tradition that adds brilliant colour to the dinner table and reminds me of happy childhood holidays.


1 bag cranberries
1 apple (sweet)
1 orange
1 c. frozen raspberries
3/8 c. sugar (more or less to taste)

Total time: ~30 minutes
Clean the fruits -- rinse, wash, etcetera.  Pour 4/5 of the cranberries into a food processor and chop into pieces; dump into a large bowl.  Core and chunk the apple; put the pieces in the food processor and chop.  Save out 1/5 and pour the rest in with the cranberries.  Do the same with the orange (rind and all, though you can remove the white strings).  Add most of the raspberries in with the raw fruit.  Mix in approximately 1/4 c. sugar, stir, and let sit.

Put about 1/2 inch of water in a small pot, add the saved-out fruit and 1/8 c. sugar.  Heat over medium until the fruit comes to a boil and the cranberries start popping.  Turn the heat down and allow to simmer until it turns into a lovely, red, sweet sauce, slightly thickened.

Pour the sauce over the raw fruit and stir well.  Eat immediately or let sit.  It ages very well.

Read More »