There's more than one way to enjoy cranberries this Thanksgiving than in gelatinous sauce form.
I whipped up this cranberry-apple relish as a quick alternative to the holiday mainstay by pulsing fresh cranberries, apple, sugar, and orange juice and zest together in a food processor.
At my mock Thanksgiving dinner (where I guinea-pig my friends to taste test all these recipes), this cranberry-apple relish beat out the actual sauce pretty unanimously. Everyone seemed to like the change of pace and the added sweet fruity flavor apples brought to the tart cranberries. It even made an encore appearance at dessert with the apple pie, but didn't stop there, later proving to be a crucial topping in Thanksgiving leftover sandwiches. For a few minutes of work, this relish sure saw a lot of action.
- 1 (12-ounce) bag fresh cranberries
- 1 sweet red apple, such as Gala or Fuji, cored and roughly chopped
- 1/2 cup white sugar
- 1/4 cup orange juice
- 1 teaspoon orange zest
- 1/2 teaspoon Kosher salt, plus more to taste
Place cranberries, apple, sugar, orange juice, orange zest, and salt in workbowl of a food processor fitted with steel blade. Pulse until cranberries and apple are finely chopped, stopping to scrape down sides of bowl as necessary. Transfer to serving dish and serve immediately, or store in an airtight container in refrigerator for up to a week.