Growing up and even to this day, Thanksgiving meant time with my family and of course, amazing Thanksgiving recipes! To this day, I still look forward to my aunt’s chicken and noodles and her absolutely amazing peanut butter meringue pie recipe that she has made every year for as long as I can remember. It also meant the re-appearance of a few foods that I simply couldn’t handle; the jello-like cranberry sauce that came in a can being one of them. Maybe it’s just me, but I just can’t handle that red, canned shape substance that barely passes for cranberry sauce. It was during a moment of rebellion against the can after we stopped buying and started making as many products at home as we could that I stumbled onto this cranberry relish recipe.
Once you try this cranberry relish recipe, I am 100% positive that you’ll end up adding it to your favorite cranberry recipes. It is so easy to make and the flavor is simply amazing. Not to mention that with only 4 ingredients, it’s super simple to make, but tastes like it took you hours. I don’t know about you, but my favorite Thanksgiving recipes are the ones that are super simple but taste like I spent forever and three days making them. It is the perfect addition to your Thanksgiving table and I am positive that once you try it, you’ll agree!
Cranberry Recipes – Easy Cranberry Relish Recipe
The best part about this cranberry relish recipe though is how the tiny specs of the orange peel and the glaze from the sugar makes it the perfect Thanksgiving or fall centerpiece. I don’t often think of food as a centerpiece, but hey, when it works, it works! Simply fill a pretty serving bowl with your cranberry relish and then add a few fall embellishments around the bowl to create an amazing look that is edible too! Two birds, one stone. I love simplicity!
You Will Need:
- 4 Cups Fresh Cranberries
- 2 small oranges with seeds removed
- ¼ Cup Granulated Sugar
Using a homemade fruit wash, wash then peel one orange completely, remove the seeds and quarter it. Make sure that you get as much of the pith off it as possible. The pith is the stringy white stuff on an orange and if you leave too much of it on this orange, it will cause your homemade cranberry relish to taste bitter. Quarter the second orange and remove the seeds, but leave the peel on. Wash your cranberries and use a mesh strainer drain well.
Next, add the cranberries and sugar to your food processor and pulse once or twice. Add the peeled orange and pulse once or twice again. Add the unpeeled orange, making sure that you’ve removed the seeds and pulse until everything is combined and has a relish consistency. No, the peeled orange won’t cause your relish to be bitter. Too much pith can, but since you removed as much as possible from the first orange, it won’t be overwhelming.
If your homemade cranberry relish doesn’t have a relish consistency, go ahead and pulse it a couple more times. Just be careful not to liquify it. Once you have a consistency that you are happy with, chill it in an airtight container in the fridge for at least 2 hours before serving. Once it has chilled, serve alongside of the turkey, over brie cheese or by itself!
Once you try it, if this doesn’t become one of your favorite cranberry recipes, I’ll be truly shocked!
Cranberry Recipes – Easy Cranberry Relish Recipe
Put the can down! This easy cranberry relish recipe is perfect for any holiday or fall dinner! Sweet but tart and super easy to make!
- 4 Cups Fresh Cranberries
- 2 small oranges with seeds removed – 1 peeled (1 unpeeled)
- ¼ Cup Granulated Sugar
- Wash then peel one orange completely, remove the seeds and quarter it.
- Wash and quarter the second orange, leaving the peel on.
- Wash cranberries and drain well.
- Add cranberries and granulated sugar to food processor and pulse 1-2 times.
- Add peeled orange and pulse 1-2 times more.
- Add unpeeled orange and pulse 2 times.
- Chill at least 2 hours.
- Serve cold.
