This raw cranberry relish is easy-peasy and an incredible, slightly spicy, upgrade from that jiggly canned stuff. We know–you love it. But just give this a try, for the sake of that turkey.
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
- 16 ounces cranberries (fresh or frozen)
- 1 small thin-skinned navel orange unpeeled, washed, halved, seeded, and coarsely chopped
- 1/2 to 1 small jalapeño chile pepper seeded and coarsely chopped (optional)
- 1/2 to 1 cup granulated sugar depending on your sweet tooth
- 1 to 2 tablespoons Grand Marnier (or other orange-flavored liqueur)
- 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.
- In a food processor fitted with a metal blade or a blender, pulse the frozen cranberries, the orange (yes, the peel as well as the segments), and the jalapeño, if using, until evenly and finely chopped. Transfer the mixture to a bowl, add sugar to taste and Grand Marnier, and stir to combine.
- 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.
Recipe Testers’ Reviews
Wow. I grew up on the jiggly canned jellied cranberry sauce—you know, the kind that wobbled when you dumped it out onto a plate from the aftershock and proudly wore its ridges from the can—and so had eschewed even homemade cranberry sauce for years. This is a revelation, though. Easy. Elegant. Conversation-starting. And as tart and sprightly as the Thanskgiving table demands. I left out the jalapeño, used Grand Marnier, and wouldn’t change a thing.
Originally published November 14, 2011