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