📝 About This Recipe
This vibrant, no-cook relish is a revitalizing departure from the heavy, syrupy canned versions of the past, offering a bright burst of acidity to balance the richness of a Thanksgiving feast. By utilizing the entire orange—zest and all—we capture the essential oils that provide a sophisticated floral aroma and a pleasant, complex bitterness. It’s a crunchy, tangy, and jewel-toned masterpiece that celebrates the raw, natural brilliance of autumn’s most iconic berries.
🥗 Ingredients
The Fruit Base
- 12 ounces Fresh Cranberries (rinsed and sorted to remove soft berries)
- 1 large Navel Orange (unwaxed, washed thoroughly)
- 1 medium Granny Smith Apple (peeled, cored, and quartered)
Sweeteners and Aromatics
- 3/4 cup Granulated Sugar (adjust to taste)
- 2 tablespoons Light Brown Sugar (packed)
- 1 teaspoon Fresh Ginger (finely grated or minced)
- 1/4 teaspoon Cinnamon (ground)
- 1 pinch Kosher Salt (to enhance the flavors)
Texture and Finish
- 1/2 cup Pecans (toasted and roughly chopped)
- 1 tablespoon Grand Marnier or Orange Liqueur (optional, for depth)
- 2-3 sprigs Fresh Mint Leaves (for garnish)
👨🍳 Instructions
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1
Begin by thoroughly rinsing the fresh cranberries in a colander under cold running water. Discard any berries that are bruised, shriveled, or overly soft.
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2
Prepare the orange by cutting off the stem end and the blossom end. Slice the orange into 8 wedges, leaving the peel on, and remove any visible seeds.
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3
Place the orange wedges (with the rind) into a food processor. Pulse 5-7 times until the orange is broken down into small, 1/4-inch pieces, but not pureed.
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4
Add the fresh cranberries and the quartered Granny Smith apple to the food processor with the chopped orange.
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5
Pulse the mixture in short bursts. You are looking for a consistent, coarse texture similar to a chunky salsa. Be careful not to over-process, or it will become watery.
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6
Transfer the fruit mixture into a large glass or stainless steel mixing bowl.
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7
Add the granulated sugar, light brown sugar, grated ginger, ground cinnamon, and a pinch of salt to the bowl.
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8
If using, drizzle the Grand Marnier over the mixture. Use a rubber spatula to fold everything together until the sugar is evenly distributed.
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9
Taste the relish. If the cranberries are exceptionally tart, add an additional tablespoon of sugar at a time until the desired balance is reached.
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10
Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours, though overnight is preferred. This 'maceration' period allows the sugar to draw out the juices and softens the raw bite of the fruit.
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11
Just before serving, fold in the toasted chopped pecans. Adding them at the last minute ensures they retain their crunch.
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12
Transfer the relish to a decorative serving bowl and garnish with a few fresh mint leaves for a pop of color.
💡 Chef's Tips
Use an organic or well-scrubbed orange since you are using the entire rind for maximum flavor. For a smoother texture, you can use a hand-crank meat grinder instead of a food processor, which is the traditional method. If the relish is too liquid after sitting, simply drain a bit of the excess juice before serving, or save it to use in a festive cocktail. Always toast your pecans in a dry pan over medium heat for 3-5 minutes until fragrant; it drastically improves the flavor profile. Make this up to 3 days in advance; the flavors only improve with time, making it a perfect 'make-ahead' holiday dish.
🍽️ Serving Suggestions
Serve alongside roasted turkey or honey-glazed ham to provide a bright, acidic contrast to the savory meats. Spread leftover relish over a toasted bagel with cream cheese for a festive post-holiday breakfast. Use as a topping for baked brie or goat cheese crostini for a quick and elegant holiday appetizer. Pair with a crisp Riesling or a sparkling cider to complement the citrus and ginger notes. Stir a spoonful into plain Greek yogurt or oatmeal for a seasonal morning treat.