Sides
Cranberry Orange Relish
Description
Thanksgiving is getting super fresh, courtesy of this Cranberry Orange Relish. Lighter and brighter than standard cranberry sauce, this easy, old-fashioned recipe is made with a few simple ingredients and comes together in seconds in your food processor.
Ingredients
- ½ cup shelled walnuts or pecans
- 12 ounces fresh cranberries
- 1 medium navel orange skin included, scrubbed, and cut into chunks
- 1 medium medium sweet crisp apple such as Honeycrisp, Fuji, or gala, washed with peel on, cut into chunks
- ⅓ cup honey choose a mild honey such as clover
- 1 tablespoon orange liqueur such as Grand Marnier (optional, but delicious)
Directions
- First, toast the walnuts. Preheat the oven to 350°F. Spread the walnuts into an even layer on an ungreased baking sheet with a rim. Bake for 8 to 12 minutes, until lightly toasted and fragrant. Watch carefully towards the end of the baking time to make sure the nuts do not burn. Transfer to a plate and let cool completely (place in the refrigerator if you’d like to speed up this process).
- In the bowl of a food processor fitted with a steel blade, place the cranberries, orange, and apple. Blend until you have a uniform, very finely chopped mixture with a crunchy texture. I like to alternate between long and short pulses to ensure that the mixture processes evenly.
- Add the walnuts and pulse until roughly chopped.
- Transfer the mixture to a serving bowl and stir in the honey and orange liqueur. Chill at least 2 hours or overnight. Serve chilled or at room temperature.
