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A Minnesota Thanksgiving

Cranberry Relish Adventure for Thanksgiving

I admit it.  I do not like traditional cranberry dishes.  Regardless if it comes squishing out of a can or they are made on a stovetop by hand with sugar and spices - I don't like them.  Until I found and altered this recipe for cranberry relish I thought I was destined to live in the no cranberry camp.

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Start by ripping apart two navel oranges.  Do your best to pull all the flesh out from the connective tissue.

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Next finely chop 1/2 of a red onion and add it to the oranges.

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Next finely chop some herbs - I used pineapple sage and fresh basil.  However, a little bit of mint and basil would work or fresh oregano.  Do not use fresh sage or thyme or else the mixture could get too bitter. 

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Finally, you are ready for the cranberries.  Take two-thirds of a standard 12 ounce bag and pour them into your food processor.  Chop the cranberries as course as possible with the settings of your machine.

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After everything is added to the bowl mix until all the ingredients are blended evenly.

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Cover the bowl and refrigerate for at least 1 to 2 hours before serving so all the flavors can blend together.  You could even make this a day ahead as the flavor just improves with time. 

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You can serve this relish with turkey, as part of a spinach salad, or eat it on its own.  It is not sweet beyond what the flavor of the oranges provide.  If you are ready for a non-traditional approach to your cranberries for the holiday table give this healthy relish/salad a try - it was a swimming addition to my turkey and curry party this past weekend. 

Non-Traditional Cranberry Relish

2 navel oranges

2 Tbsp minced fresh ginger

1/2 red onion, finely chopped

1/2 cup basil and other fresh herbs of your choice

8 oz fresh cranberries, coursley chopped

Mix and Enjoy!

 

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