My Sicilian grandmother didn’t know from Thanksgiving, but she was a great cook and her cranberry relish is the best I’ve ever tasted. It is sweet, sour, crunchy and fresh. It’s a welcome counterpoint to all the heavy Thanksgiving foods: turkey, stuffing, mashed potatoes etc.
There were no food processors back in the day so she used her cast iron, hand cranked meat grinder and sausage maker to grind the cranberries. Now that my grandmother has passed away, I am asked to bring the relish to every Thanksgiving dinner and it is my pleasure and my honor.
- 12oz pkg fresh cranberries
- 1/2 cup granulated sugar
- 1/4 cup diced apple
- 1 juicy navel orange
- 1/4 cup diced celery heart
- 1/4 cup coarsely chopped walnuts (toasted or raw)
- pinch of sea salt
- A few grindings of black pepper
- Wash and dry cranberries. Place in the work bowl of a food processor with the blade attachement and chop course. My grandmother had a hand cranked meat grinder which she used on a medium grind for this purpose. You can also use a stand mixer if you have a grinder attachment or simply chop by hand.
- Place cranberries in a bowl and add the sugar, walnuts, apple, celery, salt and pepper.
- Zest the orange with a micro plane and add half or all to the cranberries. How much you use is a matter of preference. I use half the rind
- Supreme the orange (my grandmother never did this) over the bowl of cranberries to catch the juice. Cut the orange slices in half and to the cranberries. In the picture, I have the oranges in the work bowl but don’t process them in there or you’ll get orange mush.
5. Let macerate for a few hours. The sugar will break down the cranberries and make them juicy and a bit softer. I recommend using the full amount of sugar. If you find it too sweet you can add some lemon juice but it needs the sugar to break down the cranberries.