I’m just here, hanging out, looking at Pinterest for cranberry recipes. I am very lucky this year to get two Thanksgivings, so I feel some freedom to experiment with one. Instead of my usual pie for dessert I want to try something different, something with cranberries, I’m just not sure what. I’m looking at pictures, pinning ideas, and putting it all together in my mind. I’m sorry, but I don’t think I’ll get the recipe out to you until after Thanksgiving, if it even turns out. What I think I want to put together is cranberries, bourbon coconut whipped cream, and some sort of toffee or caramel sauce with a cake, or shortbread, or something. Until I get my mind wrapped around this new idea you can enjoy this cranberry relish recipe that has been passed down through the generations in my family. No Thanksgiving, or Christmas, would be complete without it.
This cranberry orange relish bears no resemblance to the canned jelly nastiness that may have graced some of your Thanksgiving tables. This is bright with fresh cranberries and orange, sweet from some pineapple and sugar, and perfectly tart. We used to use the meat grinder attachment on my mom’s old school KitchenAid to make this, but now I use my food processor with perfect results. Whatever floats your cranberry though.
Cranberry Orange Relish
- 4 cups fresh cranberries, washed and picked over to throw out any yucky ones
- 1 large seedless orange, cut into eighths
- 2 cups white sugar (vegan if you swing that way)
- 1 8oz can crushed pineapple
- Place the cranberries and orange in a large food processor.
- Pulse several times until cranberries and orange are chopped finely, but not total mush.
- Pour into a large bowl, or container.
- Stir in sugar and pineapple.
- Let everything sit for several hours to a few days for the flavors to develop.