Fresh No-Cook Cranberry Citrus Relish
Leave the can opener in the drawer this Holiday Season with this Fresh No-Cook Cranberry Citrus Relish recipe.
Cranberry was not one of my favorite flavors growing up as a kid. Then again, the only time I encountered a cranberry was that gelatinous cylinder that was slid out of a can. Growing older I started to develop an appreciation for the tart smack of the hard berry. As an older Chef I was introduced to this wondrous Fresh No-Cook Cranberry Citrus Relish recipe. Since then it has become a standard dish at my holiday table.
To say this recipe has become a standard dish is an understatement. It has, in fact, become a family favorite. Now, working in the restaurant biz didn’t afford me many holidays at home. When at home, the last thing I want to do is make something I made at work. My tastes at home were far simpler. But, my wife’s family was one of those “canned cranberry” family’s. To me, the process of cooking and the can just dulls an otherwise glorious tart flavor. I had to introduce the family to the Fresh No-Cook Cranberry Citrus Relish.
How I discovered the relish was becoming a hit was after two Thanksgivings of serving the relish, my Father In Law was asking if I was going to be serving it at Christmas. This was a fist pump moment! With thoughts of tradition, my wife insisted that we still serve the obligatory maroon cylinder. OK. I’m not going to fight this one. Fast forward through a few holiday seasons to that moment you know a dish is a family favorite. It was Thanksgiving. In-Laws were over, turkey was cooking, kids were playing and the wife was helping set the table. Check once, twice to make sure the table was set and we had everything in place before calling the crew to the table. OK, we’re good. Get all the way through dinner only to discover the canned sauce was left on the counter, unopened.
Let’s Make It
What you will need is:
- Fresh Cranberries
- Granny Smith Apples
Pop half of the cranberries in the bowl with the blade, cored apple, peeled and sliced citrus plus the zest from the citrus, sugar and hunk of ginger. Depending on the size of your food processor you might need to do this in batches. After a few pulses I was able to fit all the ingredients in my 8 cup Cuisinart.
Press pulse a few times. Then, add the remaining ingredients to the bowl then pulse until desired consistency is reached. The relish will get deeper red after sitting for a day or two. The relish should be kept in a non-reactive container under refrigeration for a week or so. I keep some in the freezer for Dad for Christmas. Enjoy!
- 1 bag Fresh Cranberries
- 2 each Oranges Peeled and seeded, sliced, plus zest
- 1 each Lime Peeled and seeded, sliced, plus zest
- 1 each Granny Smith Apples Cored
- 1 2/3 cup sugar
- 1 Tbsp Fresh Ginger Peeled
Chop all ingredients in food processor until desired consistency is reached. You may have to do this in batches. Store in the fridge in a non-reactive container. This will keep for a week or two, longer in the freezer.