Happy Thanksgiving week! We’ve made it, friends. This is my favorite week of the year, because it hosts my favorite holiday of them all: Thanksgiving. It’s a simple holiday. We all gather with friends or family, reflect on the year, celebrating our relationships and opportunities we have been afforded, eat, and watch some football. No presents are necessary, nary a greeting card can even be found. It’s just you, your thoughts, and of course, food! That’s it. We keep it pretty traditional in my family. Turkey, stuffing/dressing, mashed potatoes, green beans, carrots, some simple appetizers and my mother’s stuffed mushrooms, all followed up by some pumpkin pie and any other desserts or cookies that make it to the table.
There is one more thing I haven’t yet mentioned, and it’s normally what I bring along when I help my mother cook and prepare for the big day: Cranberry Chutney. We all know the canned stuff is gnarly. Many people just open a can and plop that ringed gelatinous atrocity onto a plate or into a bowl; sad. Cranberry chutney is textured and a bit elevated with apricot and ginger; it’s downright delightful. However, today isn’t cranberry chutney day. It is Cranberry Relish Day! Huh? I never knew there was such a thing until I looked at a food calendar myself. This recipe, like Thanksgiving Day itself, couldn’t get any simpler and it is a perfect autumnal and winter accent to a roast.
Cranberry Relish
While this recipe is a celebration of simplicity, you can add some extras, if you like. Finely minced rosemary brings the flavor deeper into the palate, or if you want to spice it up, add in some minced jalapeño or serrano pepper. Add in crystalized ginger for some subtle spice, or minced apricot to sweeten it up.
12 oz. bag of fresh cranberries
1 blood orange (or navel orange)
1 cup of sugar
Clean the rind of the orange under running water. Rub dry and set aside. Rinse the cranberries and allow to drain in a colander.
Cut the orange into rough 1-inch pieces (rind and all) and place into a food processor. Pour the drained cranberries on top and pulse, about 15-20 times, until finely chopped, scraping down the sides of the bowl once or twice to ensure even chopping.
Pour out the processed contents into a bowl and top with the sugar. Stir until thoroughly combined.
Cover and refrigerate until ready to serve.
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Copyright 2021, Brendan McCann, All Rights Reserved.
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