I think the reason cranberry is such a popular item on Thanksgiving tables (besides its seasonality) is the refreshing kick it gives you after loading up on the sweet and savory items like yams, turkey & mashed potatoes. This year I thought that in addition to the traditional (and my favorite) canned cranberry dressing – yum, yum yum- I’d make something from scratch. I found this recipe in a small “Thanksgiving” cookbook I’d picked up on sale at a local bookstore. I made it last night and gave it a taste- and was blown away by the refreshing, tart and and wonderful texture & flavor. It is so simple & can be made ahead of time- so whats not to love??
Cranberry Orange Mint Relish
- 1 12oz bag of fresh cranberries
- 1 navel orange
- 1/2 cup of sugar
- 1/4 teaspoon of salt
- 4 sprigs of fresh mint
Carefully peel & section the orange with a sharp paring knife. Add all ingredients to your food processor & pulse until thoroughly chopped & combined. (I did mine in two batches and then mixed it together as my processor is on the smaller side.) I also sifted through & picked out the cranberries that had escaped a through chopping & tossed them back in for another round, just to ensure an even consistency. You can store this in the fridge up to 2 days prior to the big meal- but if you make it ahead of time omit the mint & chop it & add it the day you are going to serve it. Enjoy!