Wednesday, November 24, 2010

Thanksgiving Recipe: Cranberry Relish

While the big feast is only a day away and I'm late to the game to post this recipe.  We've been on vacation and came back to big catch-up at my full-time job (no, it isn't the sewing! although how I wish it were).  In case there are a few out there looking for a new cranberry sauce to accompany the bird, this is a recipe from the now-defunct Gourmet magazine that is super easy and has to be the best I've had.....I've had it made with 1/2 cranberry sauce and 1/2 cranberries.  Enjoy!!  And have a Happy Thanksgiving to anyone out there who still reads my blog - I have promised myself to be more blog-attentive. :-)

Cranberry Orange Relish
November 2009
by Ian Knauer

2 oranges
2 (12-ounces) bags cranberries (thawed if frozen)
2 Gala, Fuji, or Red Delicious apples, chopped
1/2 teaspoon ground allspice
1/2 to 2/3 cup sugar

Cut peel and white pith from oranges and cut segments free from membranes. Coarsely chop, discarding any seeds.

Pulse fruit with allspice and 1/2 cup sugar in batches in a food processor until coarsely chopped. Transfer to a bowl and stir in sugar to taste.

Cooks' note:
Relish improves in flavor if made 1 day (and up to 3 days) ahead and chilled.