Here I thought cranberry sauce was easy to make – with cranberry relish you don’t even need to take out a pot or turn on the stove. I’ve always been one to make cranberry sauce, but this year decided to tiptoe out beyond the usual and try cranberry relish – it could be the easiest recipe of the season. It takes approximately two minutes to dump the ingredients into the food processor and pulse it into relish. If you’re not a cook but need to contribute something to the big feast, this is for you.
If you have kids around that would like to get involved, they can peel (and roughly chop, if they’re comfortable with a knife) the fruit, pour it into the food processor and pulse to combine everything into a relish as chunky or smooth as you like it. Adjust the sugar to suit your taste and depending on the tartness of the apple or pear, and refrigerate the mixture for at least an hour to allow the flavors to get to know each other. It can be done in advance – up to 4 days.
Easy Cranberry Relish
1 orange, peeled and roughly chopped
1 apple or ripe but firm pear, cored and quartered
1 pkg. (about 300 g) fresh cranberries
1/3 cup packed brown sugar (or to taste)
1/4 tsp. cinnamon
Put everything into the bowl of a food processor and pulse to combine. Refrigerate until you need it – at least an hour, and up to 4 days.
Photo credit: istockphoto/kcline
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