How to Make Cranberry Relish - Lincoln Culinary Institute
November 22nd is National Cranberry Relish Day!
Cranberries are, undoubtedly, an acquired taste. You either love them or hate them due to their tart flavor. For those that love them, rejoice because a day was dedicated entirely to cranberry relish. Cranberries were historically used for both food and medicinal purposes by Native Americans. Since they are resilient to the cold weather, they are grown and harvested in the northern hemisphere states of New Jersey, Massachusetts, Wisconsin, and parts of Oregon and Washington.
If this happens to be your favorite Thanksgiving side dish, then we’ve got a great recipe for you! Food and Wine are known for presenting only the best gourmet recipes and they did not fail with this recipe for fresh cranberry relish. This particular recipe combines the zesty citrus flavor of oranges and lemons with apples as well. It is simple to make too.
How to Make Cranberry Relish
- 1 medium unpeeled orange—scrubbed, halved, seeded and cut into 2-inch chunks
- 1 medium Granny Smith apple—peeled, cored and cut into 2-inch chunks
- 1/4 medium unpeeled lemon—scrubbed, seeded and cut into 2-inch chunks
- 2 cups fresh or frozen cranberries (1/2 pound)
- 1/2 cup sugar
- 1/2 cup coarsely chopped walnuts (about 2 ounces)
In a food processor, combine the orange, apple and lemon and pulse until finely chopped. Add the cranberries and pulse until the berries are coarsely chopped. Transfer to a bowl and stir in the sugar and walnuts.
Serve alongside your roast turkey this Thanksgiving for a meal that will leave your guests impressed! If you love great food and want to build the skills it takes to become a culinary professional – where you’re paid to craft memorable meals and experiment with exciting flavors – check out program offerings from Lincoln Culinary Institute. Happy Thanksgiving!