One of my favorite parts of Thanksgiving is the cranberry sauce – or relish, as I prefer it. In contrast to sauce, relish is chunky and can range from sweet to spicy. I like my relish to have a hint of heat to it, but the source of the heat may surprise you.
Instead of spicy peppers, I add tangy pickled ginger to my relish. Just a touch, enough for the heat to wave on through. But so far, as simple as it is, this is my favorite kind of cranberry relish. The stuff is so good, I forgot to snap any pics of the progress shots and practically ate it all before I decided I should probably try to share my recipe! But the good news is, cranberry relish is easily “can-able” and can stay fresh if properly sealed and stored, for at least a year.
Cranberry Orange Relish
- Place all the cranberries and white sugar and brown sugar into a sauce pan over medium high heat. Add the brown sugar, ginger and orange liqueur. Stir occasionally, until the cranberries have completely softened and begun to burst. Remove from the heat and continue to stir to break down the cranberries. Cool for a few minutes.
- Pour the mixture into a food processor blender. Blend in 1/4 cup fruit from lime, lime juice, 1/4 cup fruit from orange and orange juice. Pulse in fresh cranberries. Season with a pinch of salt, to taste. Pulse until smooth then immediately transfer to a bowl. Cool until room temperature then cover and chill until ready to serve. Enjoy with a variety of meats or serve as a condiment on Thanksgiving. Enjoy!