By Jo Cooper
Have you been looking for a fresh cranberry relish recipe, that makes the perfect accompaniment to holiday meals?
This is it.
My sister-in-law Kate told this to me many years ago, and it’s so easy I never even wrote it down:
1 bag of fresh cranberries
1 orange, peeled (include just a little bit of the peel, if organic)
1 cup of sugar (I changed this to ½ cup of Succanat, a raw cane sugar — not too sweet).
Blend in a food processor.
The secret: do this the night before your feast, or at the latest, early the morning of. The flavors need to marry, like a salsa.
And I make triple the recipe to feed 3 very hungry sons, with leftovers. It might even freeze well… We’ve never had the chance to find out.