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.
My family makes a relish very similar to this one, and it’s SO tasty! Ours is a bit simplified: bag of cranberries, whole orange (some of pith removed, and seeds, if you’re not too lazy, but nothing extreme), whole pear (cored) get buzzed in the food processor. We often add a couple of jalapenos, too. Then add enough sugar just so your mouth doesn’t entirely pucker, and it’s done! I like to make it at least a day ahead so it can sit and get all married together. So great to cut the heaviness of a Thanksgiving plate, and divine on sandwiches with leftovers!
I love this relish also. We add a bit of brandy the next day and have it with blue cheese and crackers.
I’ll try the jalapenos this year!
This would go amazing with a maple buttermilk custard pie. #newslettergiveaway
I would love to win the Four and Twenty Blackbirds cookbook – I’m already planning to try the Salty Caramel Apple Pie for Thanksgiving! #newslettergiveaway
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This relish looks lovely. A family friend of our brings something similiar every year. It is a staple for us!!
Thank you for all the Thanksgiving ideas this week! I’m forwarding this recipe right to my mother, the Thanksgiving cook! #newslettergiveaway
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This looks delicious! I am going to make this!!
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My in-laws (hosting Thanksgiving as always) are most certainly, jiggly, straight from the can cranberry sauce types. I’ll have to make this for a random dinner. Yum.
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I love cranberry relish – why it’s not available all year long it a mystery to me.
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Can’t wait to try this for our first Thanksgiving in our home! Thanks!
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Pie baking is my grad-school stress antidote. Maple Buttermilk Custard Pie will appear on my Thanksgiving table and simultaneously lower my blood pressure.
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I can’t wait to try this recipe; thanks for posting! Cranberry sauce is always my contribution to the Thanksgiving table if I’m not hosting myself, and I’ve never tried adding mint. Very intriguing.
Looks delish, but I fear there might be a family revolt if I tried to replace the jiggly stuff. Maybe I’ll do both!
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Mmmm this looks delicious! Must try asap! #newslettergiveaway.
Yea….! This could not have come at better timing. I got my assignment for Thanksgiving – cranberries! And these look lovely.
Yay pie! #newslettergiveaway
Looks delicious! #newslettergiveaway
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I think this sounds delightful, but my family would have me drawn and quartered if I brought it to Thanksgiving dinner.
That sounds delicious! #newslettergiveaway
I love making and eating cranberry-orange relish!. Every year I add something else to change it up. #newslettergiveaway
Bon Appetit says you can make this a day ahead of time…think that could be stretched to 2 or 3 days early?
Mmm, I love the real deal cranberry relish (not the canned shaped stuff!). Need some new pies for the repertoire, too. #newslettergiveaway
We make a version this type of relish. We make a ton and then have extra to put on top of pancakes, waffles and toast for the kids, they LOVE it.
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Would love the cookbook. I have been dying to get to the shop but with four kid schedules to juggle what I am looking to do takes a seat on the back burner! One of these days…
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I love leftover cranberry sauce the next day, slathered on a slice of baguette with a hunk of Brie. Not sure how this relish will work with Brie, but I’m willing to try it.
As for the the cookbook? Yes, please.