November 22nd is National Cranberry Relish Day. Tomorrow, November 23rd, is National Eat a Cranberry Day.
In terms of National Cranberry Day: There is none. Not yet. Nor is there a National Cranberry Sauce Day.
But this is as good a time as any to state the difference between the two:
We make it year-round*, and enjoy it as a condiment with grilled meats and fish, sandwiches, and as a yogurt and mayo mix-in. You can use it to top ice cream, sorbet, waffles—it’s a very flexible condiment.
We’ve appended our own list of optional mix-ins to Ocean Spray’s recipe.
For a formal dinner, such as Thanksgiving or Christmas, we add Grand Marnier for a subtle touch of elegance.
Check out all of these uses for cranberry relish.
Ingredients For 3 Cups
1. PLACE half of the cranberries and half of the orange slices in the food processor bowl. If using the apple, add half of it as well. Process until the mixture is evenly chopped, then transfer to a bowl (we pulse it 5-6 times because we like a chunky relish).
2. REPEAT with the remaining cranberries and orange slices (and optional apple). Stir in the sugar and optional ingredient(s). If using nuts, wait until just before serving to stir them in.
3. LET the bowl sit for 30 minutes or more to let the flavors meld. You can store the relish in the refrigerator for up to 2 weeks, covered; or in the freezer.
*Bags of whole cranberries last a long time in the fridge. We keep half of our stock in the freezer. Some markets carry frozen cranberries year-round.
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