Cranberry Relish

Ok, so since we were talking about Thanksgiving foods and side dishes I thought I would post my Granny’s cranberry relish recipe, as well as I know it anyway.  She never wrote it down but I’ve helped and watched her make it enough times that I’m pretty sure this is how it goes:

Granny’s Cranberry Relish

1 pound fresh ripe red cranberries
1 granny smith apple
1 large navel orange
2 stalks celery
1/2 to 1 cup sugar

Wash the apple and orange, remove stems and seeds but leave the peels on. Cut into chunks. Also clean the celery and chunk it up. Rinse the cranberries and pick through them removing stems, leaves and bad looking ones. Ok, my granny used a old meat grinder but you can use a food processor/blender or cut it all by hand.

(Meat grinder instructions)
Feed everything but the sugar through the meat grinder, mix it up, if it’s not fine enough for you can can put it back through a little more.

(Food processor/blender instructions)
Working in small batches put some of the fruits/veggies into the food processor and pulse until everything is in smallish pieces making sure to scrape down the sides so nothing gets liquefied and there are no large chunks left. Use a potato masher to mush the mixture up a bit so there is some juice out of the mixture. You want it to be kind of like pickle relish, small uniform pieces with some juice.

(Hand chopping instructions)
Mill your knife through the fruit and veggies until they are all in smallish chunks and about the same size. Save juice that is on the cutting board after chopping. This will take a while and please be careful cutting the cranberries, you may want to half them before you start chopping them. Use a potato masher to mush the mixture up a bit so there is some juice out of the mixture. You want it to be kind of like pickle relish, small uniform pieces with some juice.

Add sugar to mixture and let sit in the fridge for 2-3 hours. Taste it after letting it hang out in the fridge and add more sugar if desired. It’s best after a day or two in the fridge, just make sure you stir it up every 12 hours or so so it gets well mixed and the flavors combine. You can keep it in tight sealed containers in the fridge for a long time, I’ve kept some for more than a month and it was fine and still very tasty.

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2 Responses

  1. […] cranberry and apple stuffing, Hubby likes oyster stuffing); and the other thing for sure is the Cranberry Relish my grandmother used to make. Other than that I have no […]

  2. […] turkey ^ smoked oyster dressing * apple cranberry dressing * mushroom dressing * cranberry relish * mashed potatoes and gravy ^ brussel sprouts ^ green bean casserole (from scratch) * carrot and […]

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