I love this relish, based on a recipe that used to be on the Ocean Spray cranberry bag. Linda might be the only other fan, though. The relish is so easy to make that it doesn’t even need cooking. I am guilty of spooning this relish out of the jar for dessert after our Thanksgiving guests depart. It does have sugar, but otherwise it’s healthy.
The relish can be made 2 ways. Plain cranberries, orange, and sugar are delicious. But you can add a kick to it with 2 tablespoons of fresh horseradish from the dairy case at the grocery store. Not everyone likes horseradish, so now we offer both plain and spicy-bitter at Thanksgiving. I’m always happy to see it left over–all the more for the cook!
12-ounce package of fresh cranberries
1 whole orange
3/4 cup sugar
(optional) 2 tablespoons fresh horseradish
Put washed, drained cranberries into a food processor fitted with the steel blade. Cut the whole orange into a few smaller pieces. Remove the stem end and any seeds. Put the orange pieces into the food processor. Pulse for a few seconds, just until coarsely chopped. Stop and scrape down sides of bowl, if necessary, to chop evenly.
Add sugar and taste, adding a little more as desired. If using horseradish, start with 1 tablespoon and add more until you are happy with the result. Stir well and refrigerate for at least 2 hours before serving. Makes about 2 1/2 cups.