Cranberry Relish
I've always loved having a bright and tangy side dish on the holiday table, and this magical, fresh, and zesty cranberry relish is my go-to this year. It's simple to make and no cooking is required! And it adds a bright pop of color and freshness to the meal. The cranberries pair beautifully with the nuttiness of pecans and walnuts, the slight burst of citrusy flavor from the orange, and the crunch of the apples.
Servings: 8 servings
Ingredients
- 1 12 ounce bag fresh or frozen cranberries
- juice and zest of 1 orange
- ½-3/4 cup granulated sugar, depending how sweet you like your relish
- 1 large apple, cored and chopped
- ¼ cup walnuts
- ¼ cup pecans
- 1 sprig of mint
Instructions
- Add the cranberries to a food processor and pulse several times till the cranberries are thoroughly chopped but not a paste.
- Use a spatula to scrape the cranberries into a bowl. Add sugar, orange juice and orange zest to the cranberries. I like to use a citrus reamer because it gets all of the juice and a bit of the pulp effortlessly.
- Add the apple pieces and mint to the food processor (No need to wash the bowl of processor) and pulse again till apples are small pieces. Add to the bowl with the cranberries.
- Repeat the process with the walnuts and pecans. Pulse carefully to not form a paste.
- Once everything is chopped and add to the bowl, stir well and transfer to a serving dish. Serve immediately or refrigerate until ready to serve.