With just the simple addition of a bit of jalapeño pepper and a splash of Grand Marnier, this familiar Thanksgiving cranberry relish recipe becomes a sassy salsa. Trust me, your turkey will be tapping its drumsticks with delight.–Patrick O’Connell
LC So Much For Semantics Note:
Relish? Salsa? What matters to us isn’t so much the semantics of the recipe but the ridiculous ease with which it comes together. Seriously. We’re talking less than five-minutes of effort for a stunning little side that elicits a chorus of oohs and aahs at the table. Takes a little pressure off the turkey, doesn’t it?
Raw Cranberry Relish Recipe
- Quick Glance
- 5 M
- 5 M
- Serves 8 to 12
- 16 ounces cranberries, fresh or frozen
- 1 small thin-skinned navel orange, washed, halved, seeded, and coarsely chopped
- 1/2 to 1 small jalapeno chili pepper, seeded and coarsely chopped (optional)
- 1 cup granulated sugar
- 1 to 2 tablespoons Grand Marnier (or other orange-flavored liqueur)
- 1. If using fresh cranberries, spread them on a large plate or rimmed baking sheet and freeze for at least 1 hour.
- 2. In a food processor fitted with a metal blade or a blender, pulse the frozen cranberries, the orange, and, if desired, the jalapeño until evenly chopped. Transfer the mixture to a bowl, add the sugar and Grand Marnier, and stir to combine.
- 3. Cover and refrigerate the relish for at least 24 hours to allow the flavors to meld. (You can refrigerate it for up to 5 days.) Taste and adjust the amount of sugar and Grand Marnier accordingly. Serve cold.
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Raw Cranberry Relish Recipe © 2004 Patrick O'Connell. Photo © 2004 Helene Dujardin. All rights reserved.