This is a re-post from November 2019….deep in the land-of-covid…not so long in the past. This is just so good and simple I wanted to re-share. Have a grateful, thankful and really good day.
I must confess I have a weakness for that (kinda gross) jellied cranberry sauce in the can. I am sure it has to do with childhood Holiday memories nested deep in my brain. On the other hand, I really love this cranberry relish that is quick, easy and fresh. It is a little bit sweet, a little bit tart and very special with a baked ham or a roasted chicken or turkey, not to mention roasted vegetables.. All you need is a food processor and about 10 minutes. It will keep in the fridge for a few days in a glass jar with a tight-fitting lid so it is an excellent make-ahead.
There really isn’t any need for an official recipe, but I put a quick one at the end just in case.
About 2 cups of fresh cranberries, 2 firm but ripe pears (or apples), 1 orange including the peel and a 1/2 cup raw or turbinado sugar are the 4 ingredients needed. All chopped in a processor, jarred and chilled. It really is “easy-as-this”. What a nice jar of this would be for a food-lover on your Holiday List!
Fresh Cranberry, Pear and Orange Relish
Ingredients:
- 2 cups fresh cranberries, rinsed and drained
- 2 firm, but ripe pears, cored
- 1 orange, cut into wedges, seeds removed
- 1/2 cup raw or turbinado sugar
Directions:
- Medium chop cranberries in a food processor. Scrape into a mixing bowl.
- Puree pears and add to mixing bowl.
- Medium to finely chop orange wedges and add to mixing bowl.
- Add sugar and stir ingredients together. Taste and adjust sugar if needed.
- Store in the refrigerator until ready to use in a glass jar with a tight-fitting lid for up to 4-5 days.
Note: For gift-giving, add a ribbon or tag with the date made and ingredients in a pretty jar. How easy is that?
Teresa Blackburn. http://www.teresablackburnfoodstyling.com
It will look perfect on my Thanksgiving table!
Hopefully you made it and if so let me know how yours turned out. Happy “short” Holiday season.
This reminds me of my cranberry orange relish which doesn’t have the pear, but the addition of horseradish.
Yes, yes horseradish is also a good addition. I didn’t even think of it! Next time. Thanks.
I’ve made the cranberry orange version, but sounds really fun! I used to make mine in a meat grinder, way before I had a food processor!!!
I know…life was a bit more tactile before the ubiquitous food processor wasn’t it? I can’t decide if I miss it or not, but wow a processor surely can make a job quick when time is limited. Thanks so much for stopping by my blog. Much appreciated.
Of course!!!
That looks so refreshing!! What a great updated cranberry dish for Thanksgiving.
Yes I made this last year and just loved the freshness of this recipe which is a riff on a few I found in various cooking magazines and books…I added the pears and raw sugar instead of white and it was really perfect. xoxox
Always good to have a reminder for a nice recipe. Merry Christmas Teresa.