HOLIDAY CRANBERRY RELISH
Notes
For the zest, we use a vegetable peeler to get just the yellow skin. Avoid as much of the white as possible. Also, you could use a food processor on pulse in lieu of a grinder, but don’t overdo it. The relish will last in the refrigerator for at least one month.
Ingredients
- 5 cups fresh or frozen whole cranberries
- Zest from 4 large lemons (*save the juice from the lemons)
- 2 peeled and seeded green apples (*cut and toss in lemon juice; you can use all the lemon juice in the mixture)
- 2 whole oranges (no seeds), diced or sliced to grind
- 1 cup of sugar (add more to taste if needed)
- 1 teaspoon of kosher salt or sea salt
- 2 whole cinnamon sticks
- Grand Marnier (optional)
- Walnuts (optional)
- Mint (optional)
Instructions
- Mix everything in a large bowl except the cinnamon sticks.
- Run the mixture through the grinder twice (use the medium-size grind die).
- Stir in the whole cinnamon sticks and refrigerate overnight to macerate.
- The next day, stir the relish, add sugar to taste and drain the excess liquid.
- Optional: You may want to add Grand Marnier or walnuts to the relish or garnish with fresh mint.
