Monday, November 21, 2005

Fresh Cranberry Relish

Countdown to Thanksgiving: T-3 days.
I like to be able to check things off my list in advance. There's always so much to do on Thanksgiving Day. Oh, I don't have a problem with the cooking, but it does get annoying to clean out bowls and appliances every 5 minutes when doing prep work for various dishes.
This relish, from Food and Wine magazine is extremely easy on two counts: it can be made in advance and requires no cooking. In fact, it is incredibly easy to put together. Simply combine all the ingredients in a food processor and pluse until evenly, but coarsely blended.
The fresh cranberries have a great, bright texture and the cirtus flavors are bold and refreshing. It is quite tart because the citrus goes in unpeeled, but the flavors balance out well. Just be sure to wash everything really well before you add it. I used fresh lime in place of the lemon called for in the original recipe, since I like the lime-cranberry flavor combination. You can add a bit more sugar if this is too tart for you.
It makes a great accompaniment turkey (or any other meat) and is a nice change from traditional sauces.

Fresh Cranberry Relish
(original recipe from Food & Wine)
1 medium apple (I used a Jonagold), peeled and cut in chunks
1 medium orange, unpeeled cut in chunks
1/2 lime, unpeeled and cut in chunks
2 cups fresh cranberries (frozen are okay)
1/3 cup sugar

In a food processor, combine all ingredients and pluse until coarsely and evenly chopped. I like mine a bit on the fine side, but if you prefer larger chunks, go for it.
Relish can be kept in the refrigerator for about 1 week.
Makes about 4 cups.