By Judy Lacey – Are you looking for new and tasty recipes for both Thanksgiving and Christmas dinners? If your answer is an affirmative then you might like to try this old family favorite. My mother made this for our family every Thanksgiving and Christmas as did her mother and her grandmother. Truly a family tradition for generations! This recipe is easy with no cooking involved and requires only a food grinder (the heavy metal kind with the different size “plates” you screw on and then attach to the edge of a counter – very old kitchen tool but they are still available) or a food grinder attachment for your electric mixer (Kitchen Aid has an excellent one). You may be tempted to use your food processor but the end result is a bit smoother than desired due to the high speed of the processor. While cranberry relish is my “go to” with turkey, it complements other meats as well.
UNCOOKED CRANBERRY RELISH
2 cups fresh cranberries, washed and sorted 1 large orange, rind grated off first and then orange cut into quarters 3/4 cup granulated sugar (or 1/4 cup more if too tart for your palate)
Place cranberries in a colander and hold under a spray of water, sorting out the “bad ones” – this means ones that are too mushy. Using the “fine side” of your hand grater, grate the rind off the orange keeping it in reserve. (The box type grater always works best.)
Place a mixing bowl under the food grinder, put cranberries into the top of grinder (you will need to do this several times) and turn machine on high. After you have completed grinding all of the cranberries, press sections of orange into the grinder and repeat process. This “order” helps to clean the machine of cranberries as it grinds the orange and releases the juices. Add sugar and orange rind reserve to the cranberries. Mix well. Spoon or pour into a large glass jar with tight fitting lid. Chill at least 24 hours before serving otherwise relish will be bitter. Keep refrigerated.
**This has to be one of the easiest recipes I have ever used so if you want to involve a grandchild, this would be a great time to enjoy making special memories.
**I normally double this recipe as it keeps well in the refrigerator for about 6 weeks thereby serving as a good accompaniment to both Thanksgiving and Christmas dinners. A great make-ahead recipe!