Cranberry Relish
This 3-ingredient, 5-minute Cranberry Relish is the easiest side dish you’ll make this Thanksgiving.Make it ahead, too, because the flavor improves as it sits.Freezer friendly.
Table of ContentsRecipe ingredientsIngredient notesStep-by-step instructionsRecipe tips and variationsCranberry Relish RecipeRecipe ingredients Ingredient notes Orange: Or substitute a blood orange, a tangerine, or a couple of clementines.Step-by-step instructions Cut the orange (including peel) into 16 chunks, discarding any seeds.Working in batches in a food processor or blender, add orange chunks, cranberries, and sugar.Pulse to chop finely and evenly, scraping down the sides of the bowl as needed.Transfer to a container, cover, and refrigerate at least 8 hours or overnight.
Bring to room temperature and stir well before serving.Recipe tips and variations Yield: This recipe makes 2 cups (1 pint) or 8 (1/4-cup) servings.Make ahead: Make this relish up to 3 days in advance (store covered in the refrigerator).The flavor improves the longer it sits.Freezer: Freeze for up to 3 months.Thaw overnight in the refrigerator.Ginger: 1-2 tablespoons fresh ginger may be added to the food processor with the cranberries.Cranberry Cheesecake GaletteThis Cranberry Cheesecake Galette is an easy free-form tart with a rich cheesecake filling and cranberry sauce.
Keep things easy with store-bought pie crust and your leftover cranberry sauce from the holidays! 1 hour 5 minutesView RecipeMore Tha
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Publisher: Culinary Hill