I love Thanksgiving. I love the meaning behind the holiday. I love the grateful attitudes. And I love the food. I’ve said this many times–it is my favorite meal of the year! We do a pretty traditional Thanksgiving meal with turkey, mashed potatoes, dressing (stuffing), broccoli, plus a couple of must-have special sides–Miss Pat’s Horseradish Carrots and her Creamed Onions. And then of course, you/we absolutely must have pumpkin pie and cranberry sauce. A little bit of turkey and a little bit of cranberry sauce equals the perfect bite, in my humble opinion. And go ahead and spread cranberry sauce on the bread with the mayo for the obligatory turkey sandwich on Black Friday. Can’t have turkey without cranberry sauce!
In years past, my friend Clara has brought her cranberry relish recipe to the dinner and it’s so good- then again, everything she makes is good. This year I wanted to give it a shot, so I reached for my food processor and started throwing in the obvious ingredients, along with a few favorites. Of course, cranberries and sugar. I added a juicy orange with a little peel, some pecans, and smidgen of ginger for that something extra. I first threw in the orange sections with the peels to chopped that up well and then added in the remaining ingredients-pulsing enough to blend and chop, but leaving some chunky pieces.
I’ve seen relish recipes with chopped green apples or pineapple, cinnamon, lemon juice, etc., so experiment and see what you like. I liked this a lot! It’s so simple and easy to make–no cooking, no mess and you can make this up tomorrow and be one step closer to being ready on Thursday.
I hope your Thanksgiving holiday is everything you hope for. Time around the table with the people you love, giving thanks for all the blessings in our lives. Enjoy the holiday and the food, but mainly enjoy each other.
God bless you-
- 1 average-sized orange (not a navel), cut into eights
- 12 ounces fresh, raw cranberries
- 1 cup pecan halves
- 1/2 cup sugar
- 1/2 teaspoon ground ginger
- Place two of the orange sections (with peel on) into the bowl of a food processor attached with a chopping blade. Cover bowl with lid and pulse a few times, then turn on high for a few seconds to chop the sections.
- Remove peel from remaining orange sections, discard peels, and toss sections into the bowl. Add in the cranberries and pecans.
- Pulse 4 or 5 times to chop and mix, then process on high. Check consistency after a few seconds, making sure not to over process.
- Once desired consistency is reached (I liked the pieces on the bigger side than smaller), pour relish into a bowl and add sugar and ginger. Stir to mix. Cover and refrigerate. Can make a day or two ahead of serving.
- My food processor has an 8 cup work bowl which is plenty big for this amount of ingredients. If your processor is smaller, you'll need to make the relish in batches. Make sure not to over process- you don't want it to become mushy. Also, use the pulse feature first to mix and break up before engaging your processor on high.