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Our extended family loves cranberries in most forms. And Thanksgiving? We often end up with four or five varieties: Traditional cooked berries, Tim’s weird (sorry Tim) spiced cranberries, one of my sister’s latest, greatest recently published non-traditional versions and Kal’s cranberries.
My kids love the old school cranberries I make — the one on the package of fresh cranberries… basically sugar, orange juice, water and berries. Easy and always good.
But the grandkids? They go bonkers for Great Uncle Kal’s cranberries, and we make them throughout the winter while cranberries are fresh. Nothing could be easier, and the red mashed up stuff looks pretty alongside poultry, fish meat or vegetarian dishes.
Cranberry Delish Relish (Kal’s recipe – doctored up by Rachel)
Serves 8 (but we eat it like a salad, not like a side dish)
- 12 oz fresh cranberries-most stores carry these around Thanksgiving and Christmas
- ⅓ c sugar (or more)
- 2 seedless Satsuma oranges, cut off ends but leave the rest of the peel intact
- 1 apple with peel on, only core removed and cut into 8 pieces. I usually use Granny Smith since that variety is firm.
Rinse cranberries and pick out any brown or spoiled ones.
Quarter the oranges and cut apples into 8 pieces after coring it..
Place all in food processor and pulse to desired consistency, less if you prefer texture and more if you want it more smooth. Taste and add more sugar if you want it sweeter.
Transfer to a container with a lid and keep refrigerated for up to a week. It will never last that long.