Thanksgiving with Relish


Cranberry Relish, that is. I’ve written about this before, but I just made a batch, and can’t resist spreading the word about this extremely easy and delish side dish that is the perfect complement to turkey, stuffing, mashed potatoes and gravy. There’s no cooking involved. You don’t even peel any of the fruit. Prep time is about 10 minutes. And I find it much tastier than any cooked cranberry sauce I’ve ever had. Above is Everything You Need. Not everyone has a food processor, but a blender will work, you just have to do it in smaller batches.

Cranberry Relish Recipe

Here’s the recipe from the family cookbook I assembled in the 1980s, submitted by my Aunt Grace Forman, who left us this year. You can’t get much simpler than this! By the way, I use half a navel orange, so no pits to worry about, and today I used a Cameo apple. A tart apple is best, something you’d make pie with. And a good quality cinnamon like those from Vietnam is best.


Half the ingredients about to be chopped. I add the sugar and spices later, though you could add them here.


The finished relish, which will be refrigerated until we eat it on Thanksgiving. A day or two in the fridge helps the flavors blend and mellows the slightly harsh tang of the cranberries. You can add more sugar if you like, I did add a little extra, but it’s meant to be tart. Sweet and tart.

We have other dishes to make for the holiday: stuffed mushrooms, sweet potatoes, green beans with slivered garlic, pumpkin pie, and maybe more depending on how ambitious Ellen gets, but those for sure. I’ve got us off on the right foot!


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