I feel like I’ve been dancing around this one for a few posts now — I keep alluding to the mysteriously adventurous cranberry sauce that includes ingredients some Thanksgiving traditionalists (read: My Mom) might categorize under “newfangled:” Ginger, mint, raw, fresh cranberries. (We’ve never been a molded-from-a-can family, but we have definitely been in the boil-them-down-to-jelly camp.) The recipe, Cranberry-Orange Relish, is from Bon Appetit‘s Andrew Knowlton, and offers the perfect fresh-and-bright hit on a plate piled with rich, buttery, beige-y starches. (And hopefully piled high.) Last Thanksgiving, it was so good, so necessary, that I found myself not just tolerating it for the sake of tradition, as I usually do, but actually loving it, going back for seconds, and all year long dreaming of making it again.
Related: The Official Application for Submitting a New Dish to the Thanksgiving Table.
I love cranberries and oranges. Mint and ginger sound like excellent flavors to add. I might have to add this to the menu this year. Of course I’ll still make the usual cranberry sauce too since it’s ok to add to the menu but not ok to remove the ‘regulars’ from the menu.
Love your cookbook and the blog. Thanks for the new ideas.
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I love cranberry orange relish! My family has made this every year since I was a child (we usually just follow the recipe on the back of the cranberry bag!) I might see if I can convince my family to try this one!! #newslettergiveaway
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My Aunt in Orrville is a friend of one of your family members. She is the one who originally recommended your blog to me and I am so glad she did. Love your book, recipes and all your recommendations!
I dog-eared this recipe in my issue-hoping to try it this year as it looks great.
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This looks like a great recipe-i even dog-eared it in my copy at home. Hoping to try it this year.
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I have not tried making a cranberry relish before. This sounds like a great recipe! Will have to give it a try!
Love your cookbook!
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love all the T Day posts!!
Thanks for this great recipe and the many thanksgiving related posts. The Four and Twenty Blackbirds pie book would certainly give some new recipes in my rotation for the 25+ years of the “pie-a-month prenup ” for my husband and then family ❤️…….#newslettergiveaway
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Cookbook sounds amazing
I have made a cooked version of this. How refreshing to prepare it this way.
Jenny – ok, now I’m really looking this over since I’m toying between a few cranberry recipes to make. I’m confused by your picture vs the bon appetit one – it looks like two different recipes! Did you do something different? I like your ‘look’ better 😉
@A LIFE – you’re right, they do look different. I’m guessing I probably spaced out a bit while I was supposed to be “coarsely chopping” in the processor. I might’ve let the blade spin a little too long — theirs looked like they only pulsed the blade a few times. From what I remember though, it didn’t seem to detract from the flavor in any way shape or form. Delicious.
Thanks so much for the response!
I made this over the weekend to accompany a smoked bone-in turkey breast that we were bringing to a friend’s potluck and you are right..this recipe is out of this world good. I am so glad to have leftovers as they went atop my greek yogurt yesterday morning and on top of my oatmeal today. Thank you!
This was wonderful- thank you so much for sharing!