This cranberry relish has a nice fruity taste to compliment your turkey for a Thanksgiving or Christmas dinner. The dark red color adds a perfect artistic touch to your table. But the best thing about this relish is that you can make it ahead of time, up to two days. It is always good if you can cross one more thing from your “to do list” and not to worry about it at the last minute.
3 ½ cup of fresh or frozen cranberries
1 medium navel orange, peeled and sectioned
1 medium apple (Granny Smith would be the best), cut into wedges
1 ½ cup of sugar
1 (8 oz.) can crushed pineapple, drained
¾ tablespoon ground ginger
½ tablespoon ground nutmeg
To prepare this cranberry relish just place the cranberries, orange pieces, and apple wedges in a blender or a food processor. Put the cover on and process until chunky. Transfer this mixture to a bowl and add sugar, pineapple, ginger, and nutmeg while stirring thoroughly. Cover and refrigerate for at least 2 hours.
This measurement is enough for approximately 4 cups.
If it was not simple enough, you can try to make this shorter version for cranberry relish. For this one you are going to need:
1 lb. of whole cranberries
2 oranges cut in quarters
2 cups of sugar
First, grind the berries in a meat grinder or food processor. Then, remove the seeds from the orange pieces and add them to cranberries. Continue to process them together. At the end, add sugar and stir well. Let relish stand until the sugar has dissolved completely, stirring occasionally. When it is ready, refrigerate until it is time to serve. This one can also sit in the refrigerator for a while.
Ether of them would work with turkey roasted meat, it just depends on your taste and what works better for you and your guests.