Raw Cranberry Relish Recipe

Patrick O'Connell's Refined American Cuisine | Bulfinch, 2004

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?

Hands-On Time: 5 minutes | Total Time: 5 minutes, not including chilling | Serves 8 to 12

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Ingredients

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)

Directions

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.

Hungry for more? Chow down on these:

Cranberry Pineapple Salsa from The Rogue Gourmet
Cranberry Pomegranate Sauce from The Pioneer Woman
Pomegranate Walnut Relish from Leite's Culinaria
Cranberry Citrus Compote from Leite's Culinaria