Christmas Cranberry Relish
Christmas Cranberry Relish
BY JAIME AQUINO
INSIRED BY STEPHANIE WAGGONER This recipe is a game changer and a modern take on a traditional holiday side dish. Though it’s served at my Thanksgiving dinner table, the combination of oranges and cranberries remind me of old fashioned Christmas stories and celebrations from my childhood.
Tart, sweet, slightly nutty, and texturally complex, you will never want for canned cranberries again! Serve as you would a traditional cranberry relish, or add to a sandwich with cream cheese, turkey and baby spinach for an unbeatable condiment.
schedule 10 MINUTES group 4 PEOPLEIngredients
12 oz fresh cranberries
1 apple, cored and cut into chunks (use a crunchy, sweet apple)
zest from 1 orange
1 Tbs fresh orange juice
1 Tbs lemon juice
1/2 to 1 C raw cane sugar (depends on how tart your cranberries are)
10 oz canned mandarin oranges, drained
1/2 C slivered almonds
3/4 C golden raisins
2 pinches of natural sea salt
Instructions
Combine cranberries, apple, orange juice, orange zest, lemon juice and sugar in a food processor until minced, but not pureed.
Transfer to a mixing bowl and fold in mandarin oranges, almonds and raisins. Salt to taste.
Chill until ready to serve. Will keep in refrigerator for up to three days. Stir before serving.
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