With just the simple addition of a little 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
We’re not certain whether, technically speaking this recipe is actually a relish or a salsa or a sauce. What matters most to us isn’t so much the semantics of the recipe’s name, but the ridiculous ease with which the recipe comes together. Seriously. We’re talking maybe five minutes effort for a stunning side certain to elicit a chorus of oohs and aahs at your table. Takes a little pressure off the turkey, doesn’t it? So much for semantics.
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 jalapeño chile 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. If using frozen cranberries, keep them in the freezer until you need them.
- 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 the relish for up to 5 days.) Taste and adjust the amount of sugar and Grand Marnier accordingly. Serve cold.
In Advance Advice
- Our fave line from this recipe? No contest. It’s the one that says, “Cover and refrigerate the relish for at least 24 hours to allow the flavors to meld. (You can refrigerate the relish for up to 5 days.)” We think you can understand why.
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Raw Cranberry Relish Recipe © 2004 Patrick O'Connell. Photo © 2004 Hélène Dujardin. All rights reserved.