Growing up, Cranberry relish was my favorite side dish during Thanksgiving. I have a different favorite now, but this is still a must for me. This is my Grandma Mouthorp's recipe from upstate New York. One of my favorite parts of Thanksgiving is being able to bring my grandparents back through food and memories. Cranberry sauce lovers from all over will love this quick recipe. You don't have to cook anything, you just chop, stir and refrigerate for a couple of days. That's it. It will be ready by Thanksgiving if you start today, and that's one less dish you have to make day of. Let's go!
This year I am so Thankful for all of your support, while I have been getting this blog going. I appreciate each and every one of you and hope you all enjoy these recipes and stay on this journey with me. I've tried so many different things in my life and have finally found my peace. My kitchen is honestly my happy place and cooking is my favorite way to be creative. Whether I am stressed, happy, mad, sad, excited or anxious, cooking helps me unwind and it brings me to life. I am so grateful to have the opportunity to share my recipes and techniques with you.
We only have a few days until the big day, Thanksgiving! Let's get started so you can all make this to compliment they big guy, your turkey of course!! This Cranberry relish needs to emulsify in the fridge for at least two days, so it's best to make in advance. Here is what you will need.
Start by floating the cranberries in a bowl with water. If the cranberries float to the top, they are good. Anything that sinks to the bottom, throw out with the water. Scoop the cranberries out of the water and add them to your food processor. Pulse until you have minced cranberries, about the size of the pieces in pickle relish. Pour the minced cranberries into a large mixing bowl (preferably one with a lid)
Next, peel your apples and remove the seeds. Cut the apples into chunks, then place these into your food processor. Pulse until the apple pieces are the same size as the cranberries. Remove from the food processor and add to the mixing bowl with the cranberries. Lastly, add the granulated sugar, mix well, cover and refrigerate for two days or more. Stir twice daily until Thanksgiving and you will end up with a sweet but tart side dish that pares perfectly with turkey, chicken or Cornish game hens.
As long as you use equal amounts of each ingredient, you can make this in any quantity. If you have a small party, change the amounts to one cup of each, and if you have a large group, mix together three cups of each ingredient. Enjoy this family favorite! Thank you all for being here, and thanks for cooking with me.