Relish

The weekend before Thanksgiving the kids and I were watching The Kitchen on Food Network. The chefs were making various dishes for Thanksgiving and we noted a few.  One chef did a dry brine which I will try next year because the turkey looked delicious.  Another recipe was for a cranberry relish. I love cranberries so I went to the computer and found the recipe.  We made it for Thanksgiving and it is now in our Tried & Approved recipe collection.  I ate this with dinner, after dinner, with lunch.  It was so good that I ate it for dessert.  I’ll be making this for Christmas dinner too!

Apple-Orange-Cranberry Relish

1 orange
1 medium apple (a sweeter variety such as Gala or Fuji)
3 cups fresh cranberries
1 celery stalk, cut into 1-inch pieces
1/2 cup shelled walnuts
3/4 cup sugar
1 tablespoon orange liqueur *I did not use this!

Grate the zest from the whole orange and set aside. Cut off any remaining pith from the orange. Cut the orange into chunks. Peel the apple and remove the core; cut into large pieces.

In a food processor, combine the orange zest and chunks, apples, cranberries and celery and process until finely chopped; be careful not to process too long because the mixture will become mushy. Add the walnuts and pulse until chopped. Stir in the sugar and orange liqueur. Refrigerate until serving time, at least 2 hours and up to overnight. Yield: 3 cups.

Yum-Yum