My fall recipe binder contained this note alongside Cranberry-Orange Relish: “Star of the 2010 Thanksgiving table”. Now, when you think about it, that’s quite a compliment. Consider the competition: pecan pie, turkey, dressing, scrumptious casseroles. A small little dish of relish trumps these other glories of the holiday? Amazing.However, Cranberry-Orange Relish is not just any relish. Fresh whole cranberries mixed with orange juice, orange sections (could be from fresh oranges such as the ones that grow in our son’s back yard or from canned Mandarin orange segments), and crystallized ginger make a tasty combination. Chilled to let the flavors co-mingle and then served in my mother’s pretty glass dish—I do remember it being a divine little number. Enough inspiration to make Cranberry-Orange Relish again for this year.
Clipped from the pages of a Family Circle magazine of bygone days (no date of publication remained on my well-worn clipping), this relish is crazy-easy and requires no tedious chopping. Let the cranberries, sugar, and orange juice boil on the stovetop for about 5 minutes, until the sauce thickens and most of the berries pop open. Stir in the orange segments and it’s ready to chill until serving time. Star quality!
Cranberry-Orange Relish
1 (12-ounce) bag fresh whole cranberries (can also use frozen)
1 cup sugar (or sugar substitute)
1/2 cup orange juice
2 tablespoons chopped crystallized ginger (buy this in the spice section of your grocery)
1 (15-ounce) can Mandarin oranges or 1 3/4 cups chopped fresh orange segments, drained
In a medium saucepan combine cranberries, orange juice, sugar, and ginger; mix well. Bring to a boil over medium-high heat. Boil, uncovered, 5 minutes, or until mixture has thickened and most berries have popped. Remove from heat; stir in oranges. Transfer to bowl. Place plastic wrap directly on surface of relish; refrigerate until chilled. Makes 3 cups (1/4 cup per serving).
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